Winemaker's Notes

The 2009 growing season was quite eventful with cool temperatures , heavy rains and frequent high winds. Just the kind of season to develop thick skins loaded with aromas and flavours , and crisp, fresh acidity to mirror the weather. Hand harvested on October 3rd, 5th and 10th with an average of 20.7° brix, titratable acidity of 10.6 g/l and a pH of 3.2.

In the cellar, the grapes were sorted, half of which were gently pressed whole cluster, the other de-stemmed prior to pressing The juice was cold settled and racked with some light lees to enhance aromatic compounds, then fermented in stainless steel at 15°C. Fermentation was halted after 10 days when the alcohol reached 9% alcohol leaving 60 grams per litre of residual sugar for balance. The tank was then sealed and chilled to retain natural carbonation. Bottled at zero degrees Celsius to minimize CO2 evolution. Drink now to 2012