De-stemmed to airbag press and lightly drained off for 6 hours. Fermentation was in stainless steel at controlled temperatures using cultured yeast. Cold settled and lightly filtered to bottle.
The winter leading up to this vintage was unbelievably wet! 1050mm of rain was recorded on the property, well above our 750mm yearly average. Spring kicked off with good vigour, resulting in ideal conditions for flowering and fruit set. Summer was mild to warm with no significant heat waves - perfect for ripening fruit.