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. Winemaker - Andrew Quin
Soils are shallow red-brown clay loams over shattered limestone.
Fruit was machine harvested in the coolest part of the night, de-stemmed and chilled for 24 hour skin contact. The must was drained and pressed under inert conditions, with free run and pressing fractions kept separate. The juice was cold settled for 48 hours at which time the clear juice was racked to stainless steel fermentation vessels, seeded with selected yeast, and fermented at low temperatures (12-15C). At the completion of alcoholic ferment, all components were allowed to settle, then racked off gross lees and blended together. The wine was then stabilised and filtered ready for bottle in May. – Winemaker, Andrew Quin
The juice was cold settled for 48 hours at which time the clear juice was racked to stainless steel fermentation vessels, seeded with selected yeast, and fermented at low temperatures (12-15C).