Climate
Cooler conditions during spring preceded a warm and dry summer/autumn. This resulted in low yields and small berries with a lot of concentration.
Harvest and winemaking
All of our grapes are handpicked over a 3 week period. Then the wines had between 14 to 19 days on skins with an average of 20% 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
