Winter 2011 was colder than usual, but with average rainfall resulting in excellent, even bud-break. We had good growth in spring, but poor weather (cold and rain) over the flowering period resulting in uneven flowering and berry set. We paid extra attention to green harvesting to help make up for this. Disease pressure was managed with well-timed sprays and open, small canopies. January was exceptionally hot, which really jolted the vines into ripeness. The ripening period of February and March was much cooler and close to perfect, with not much rain, and we’re extremely satisfied with the 2012 vintage.
Harvest date: 25/02/2012-21/03/2012 @ 22.2-25.0°B
Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30°C with the cap of skins punched down manually 1-3 times a day for 10 days. Wine drained directly to barrels together with single pressing from traditional basket press.
Malolactic fermentation in the barrel. 35% new French oak. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation.
The wine was bottled unfiltered by hand on the property.
Production: 626 x 12 x 750ml
Alc. 14.45 SG. 1.9g/l TA 5.3g/l pH 3.53 VA 0.61 SO2 13free 52total