Harvest 8th and 29th April
Region Mornington Peninsula
Winemaking All grapes were hand harvested between 8th and 29nd April. Picking dates were selected based on analysis and sample tasting. Grapes were destemmed into open top fermenters, separated by clones and blocks, covered and left to cold soak for 4-5 days. All batches were then inoculated. Cap management was managed by a plunging schedule which varied depending on taste, temperature and how far through ferment each parcel was. Grapes were left to soak post ferment for a period of time which was dependent on taste. Typically 7-10 days. Each parcel was then pressed off and allowed to undergo Malolactic fermentation. Once complete it was transferred to 200L Terracotta Amphorae and left to age for 12 months in a cool environment. After this time had elapsed blending trials were done. Wine was then racked, blended, left un-fined, filtered and bottled.