The 2018 was as close to perfect as we have ever seen in Western Australia. Good winter rains and mild early Spring weather allowed the vines to establish healthy canopies and well balanced fruit loads. The mild/sunny weather continued with little in the way of extremes allowing for minimal disease pressure and even ripening and flavour development. A near perfect Autumn enabled picking to occur at optimum flavour and sugar development. We are expecting great things from this vintage.
Pre-fermentation cold soaking for 5 days was followed by a clean, warm (25-30°C) ferment. Skin Macerations was twice daily pump-overs (using specialised gentle tannin extraction method) and 2 x rack-returns during ferment. Yeast strains used were RC212 and Clos. Total time on skins was 17 days to retain maximum fruit intensity and soft tannins. Maturation in French oak barriques and Hogsheads (predominately Sirugue, D’Aquitaine, and Bossuet).
Residual Sugar: 7 g/L
Date picked: 17th March
Date picked: 22nd March
T/A: 4.5 g/L