As with all Moss Wood wines, the fruit was hand picked and then destemmed into small, open, stainless steel fermenters. Each batch was then cooled to 8?C and allowed to soak for 72 hours and then allowed to warm to ambient temperature. At this point, the batches were seeded with pure yeast culture and fermentation proceeded, with temperatures controlled to a maximum of 30C. Hand plunging was carried out 3 times per day, for extraction of colour and flavour.
After 2 weeks, each batch was pressed to stainless steel tank and underwent malolactic fermentation. Once this was completed the wine was racked to oak at the beginning of April, 2012. All the barrels were 225 litre French oak and 12% were new.
After 18 months in barrel the wine was racked to stainless steel tank and prepared for bottling. Fining trials were carried out and it was decided to treat the wine with a small dose of egg whites. After this it was sterile filtered and bottled on 14th November, 2013.
This is definitely a serious cellaring wine and will repay at least 15 years of patience. Over that time it will develop its full bottle bouquet and round and soften. This does not mean it will deteriorate once it passes this mark. Rather, it will hold this plateau of softness and complexity for at least another decade.