Lady May

The grapes were lightly crushed into stainless steel tanks. The fermentation started with indigenous yeast and a mixture of rack-and-returns and open pump-overs. Post-fermentation skin contact lasted 2 to 3 weeks before gentle pressing and transferring into new French oak barrels where malolactic fermentation took place.

Early leaf fall post-harvest due to limited water availability. Winter temperatures stayed higher than usual until later. Winter rainfall reached only 80% of the expected levels. Warm spring triggered swift and even bud burst for early cultivars. Temperature fluctuations led to varied shoot growth and accelerated suckering. Above-average rainfall during flowering and berry set resulted in uneven berry development. Cooler night-time temperatures during ripening contributed to vibrant colour and flavours. Harvest commenced later, gained pace mid-season, and slowed due to rain showers later on. On 13 February, significant hail fall occurred with minor damage. Despite challenges and a smaller harvest, outstanding wines were made in 2018.

The wine stayed on its lees for a considerable period of time before racking (on average, every 4 months) and enjoyed a maturation of 24 months in new French oak barrels.