Like all great vineyard sites, this block’s expression of rich fruit and ripe, supple tannins result from the interaction between two key variables: soil and microclimate. Red clay loam topsoil overlying massive clay with bluestone at depth allow the creation of naturally low yields with intensive flavours. The block’s position is elevated and enjoys long, even sunlight exposure, further intensifying the aromatic and flavour profile.
Red clay loam topsoil
The fruit was crushed, de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike, a slow fermentation was achieved with temperatures ranging from 15-18C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (60%) and old French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winemaker - Andrew Quin
The wine spent a total of 22 months maturation in oak.