Aging
12mths oak aging in French oak hogsheads
Fermentation & Maceration
Upon receival, the single vineyard parcel was immediately crushed and destemmed (50% whole berry), and let to cold soak for 24 hours before commencement of fermentation. Fermentation on skins for 10 days, then pressed to tank to complete primary ferment.
Malolactic Fermentation
Upon completion of primary fermentation, the parcel was then barreled down to a mix of new (26%) and used French oak 25 hL foudre for wild Malo-lactic fermentation, then sulphured, and matured for 12 months prior to blending and fining.