Harvesting occurred when the grapes were between 20.5 – 21.5° 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 fourteen days at between 12– 13°C. After fermentation, the wine was racked and left on its fine lees prior to bottling.
The 2018 harvest was challenging due to one of the driest seasons in recent times. The night temperatures were overall 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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