2019 has been a real roller coaster of a vintage with freak weather events, lower than expected crops and plagues of animals. Winter rains over the Great Southern were steady and provided the vines with good soil moisture which allowed the vine to power on into a dry and mild spring. Frost hit some low lying vineyards in the Frankland River wine growing area hard destroying crops and reducing yields. The weather during the grape ripening into early
vintage was more mild than average, with notably colder nights.
The fruit was handpicked and chilled overnight to 2 degrees Celsius then placed into saturated CO2 fermenter (with dry ice) and allowed to warm up for seven days), seeded via active lees from Chardonnay ferment (poured over whole bunches).
Allowed to ferment naturally (via carbonic maceration – i.e. inside the whole berry) for 35 days prior to pressing to stainless steel tank for fermentation to complete, and racked to seasoned French oak barriques to mature for five months.
Residual Sugar: <1 g/L
Date picked: 08 April 2019