Both varieties were hand picked and delivered immediately for processing in the winery. There they were de-stemmed, crushed, chilled and transferred to the press. The juice was then pumped to stainless steel tank, where it was settled for 48 hours, after which the clear juice was racked to a second tank and seeded with pure yeast culture for primary fermentation. Both batches fermented at 18?C.
Once primary ferment was completed the two batches were blended and then racked into 225 litre French oak barrels. None of the barrels were new because it was not our intention for the wine to pick up wood characters. Rather, the development that takes place in cask improves the texture of the wine.
After 6 months, the wine was racked into stainless steel and all barrels were blended. The wine was then prepared for bottling and fined only with bentonite. It was then sterile filtered and bottled on 7th October, 2014.
With such bright fruit characters, this wine is ideal for drinking now, or over the next 2 years. After this it will become more complex, develop some toasty bottle bouquet and should reach full complexity around 5 to 7 years of age.