Directors Reserve White

The grapes were de-stemmed and crushed and pressed immediately in our inert press. The press juice and free run juice were kept separate and settled overnight, before the clean juice was racked off. Only the free run juice from the best blocks is used in this wine. The juice was then inoculated and moved to 400L barrels for fermentation. All the barrels used were French oak of which 37 % was new.

The vines cropped between 6 and 8.0 tons per hectare. The grapes were hand-picked at optimal flavour ripeness at sugars between 22.3 and 23.5 brix and acidities of 6 g/l to 8.5 g/l.

After fermentation the barrels were topped and left on the lees for 9 months with regular lees stirring. The wine was blended in November, stabilised, filtered and bottled soon after. The wine spent a total of 10 months in barrel.