Budburst on the 6th of October was normal however by late October we had unseasonably warm weather leading to flowering 2 weeks early. With heatwaves continuing into January we were tracking well ahead of any previous harvests. Some storm events in February could still not halt the rapid ripening of the grape berries and we started our harvest the first week of March.
Grown across the Estate with vines planted in the Waenga silty loam soils of our lower terraces and the more gravelly Lochar sandy loams of the blocks beside the winery.
Hand-harvested fruit was cold-soaked for four to five days before natural fermentation began. Gentle, selective timing of hand- plunging and some pulse air during fermentation helped to extract
the delicate skin and seed tannins. Approximately 10% of whole-bunch clusters were included in some of we tasted the wines daily to assess the tannin development and, left the wine on the skins for an extended time. Maturation was 15 months in 20% tight-grain French oak.