Certifications
Low/no sulfur
Alcohol
14.0%
Analytical data
1.0 g/l residual sugar
5.21 g/l acidity
3.72 pH
Vinification
Whole cluster fermentation: 10%
Was malolactic fermentation used: yes
Was high-solid fermentation used: no
Maturation
The fruit (clones 5, 115,113 and 777) was hand harvested on the 23rd of March 2021 at an average sugar level of 24.5 brix. Two batches were fermented separately in open top stainless fermenters, one with no whole bunch and the other 10% whole bunch. Fermentation was carried out by indigenous yeasts until the wine was dry. Fermentation time was approximately 9 days and peak fermentation temperature was 30 degrees. Total time on skins was 18 days. The wine underwent spontaneous malolactic fermentation whilst in French Oak barriques for approximately 12 months, of which 26% were new. The finished wine whole bunch component is 6%
Bottling
Closure: Screw top