A dry winter and early spring was relieved by 60mm of rain in the first week of November. Consistently warm conditions through late spring and early summer provided ideal ripening conditions with no disease pressure, also bringing expected harvest dates forward. Persistent heat through December and most of January were also followed by a 60mm rain event in the last week of January followed by a long spell of mild temperatures providing the vines with some much needed respite, slowing sugar ripening down and thus providing increased flavour development. Harvest dates mostly returned to normality and the balance of seed and flavour ripeness was the best I have seen since 2010. Andrew Quin
shallow grey sandy loam soils
Fruit was destemmed, and must chilled before being bag pressed under inert gas conditions. One third of the juice underwent a 5 day solid suspension followed by clean racking and inoculation with selected yeast, while the remaining two thirds were treated more traditionally with a cold settling period of 48hrs, before racking and inoculation with selected yeast. Fermentation was kept cool, between 11-15C to keep fermentation rate slow and retain aromatics. The components were combined in May, minimal fining additions were used to prepare the wine for bottle mid June. - Winemaker, Andrew Quin
Fermentation was kept cool, between 11-15C to keep fermentation rate slow and retain aromatics.