Climate
After a healthy flowering and a good first halve, we had a nice warm run into February following cooler conditions. This helped the grapes to retain their acidity and fruit flavours.
Harvest and winemaking
All of our grapes were handpicked over a 3 week period. Then the wines had between 14 to 21 days on skins with an average of 15% whole bunch. Most of the wines are fermented with indigenous yeast from the vineyard.
-
Jeremy Hyland
Viticulturalist -
Rowan Langdon
Winemaker -
Harvest crew
- Rennie, Patsy & Vinecraft Team
