Certifications
Alcohol
13.5%
Analytical data
2.34 g/l residual sugar
5.9 g/l acidity
3.47 pH
Vineyard
86% Bedford Block (Wairau), Vavasour Old Block (Awatere)
Vinification
Selectively harvested fruit gently pressed to tank. Following a short settling time of 6-12hours the juice was barreled down to 100% French oak for fermentation. Commercial yeast (CY3079, UCD522) chosen to inoculate 70% of the barrels to enhance the natural aromas while 30% of the barrels were left to go through wild fermentation (Wild Yeasts). Post ferment, barrels stirred regularly to help malolactic conversion and promote structure. Wine matured in barrels for 11 months before being blended and prepared for bottling.
Maturation
11 months in French oak.
Months in bottle: 2
Bottling
Closure: Screw top