Harvest 26th Feb – 23rd March
Region Mornington Peninsula
Clone P58, I10, 76, 95, Mendoza
Winemaking All grapes were hand harvested between 26th February and 23rd March. Picking dates were selected based on analysis and sample tasting. Grapes were whole bunch pressed to 550L/t. Juice was settled for one day then racked to Terracotta Amphorae where fermentation took place, 60% of which was wild. Ferments were kept cool until the baumé dropped to about 4 then left to warm. 40% was left to undergo malolactic fermentation. Wine was aged in Terracotta Amphorae for 10 months accompanied with periodic stirring of the lees to enhance mouthfeel texture and complexity. Wine was then racked, fined with bentonite and filtered ready for bottle.