Harvesting occurred at 24.5° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Sulphur was added prior to transport to protect the grapes from oxidation. Fermentation lasted between 6 and 8 days at between 22 – 25°C. The wine underwent malolactic fermentation in stainless steel tanks and matured in 500 litres French oak barrels for 6 months.
The average 2017 harvest temperature was low with exceptionally cold weather conditions. The vineyards generally showed good and balanced growth without it being excessive or too vigorous. In most cases the water supplies were sufficient to ripen the harvest while the ripening period was also cooler than usual as well as very dry. The grapes reached good acidity levels and lower pH levels and generally didn’t struggle to accumulate the sufficient sugar levels. The season was characterised by healthy, full-flavoured grapes.
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