After a very mild winter the soil temperature at the beginning of Spring was warmer than usual resulting in a solid growth start with reasonable bud burst conditions. The fruit set (bunch formation) was in the first week of December and was relatively consistent. This set up a reasonable and balanced crop load across the vineyard blocks. After this period ‘The Wind’ started and was relentless until the start of March, when thankfully the more typical warm and dry late summer weather patterns of Central Otago were experienced until harvest in April.
Hand harvested, 95% de-stemmed and given 5-7 days pre-fermentation cold maceration. After an indigenous ferment the wine is given another 5-7 days post ferment time on skins. Wine is then transferred to 1-4 year old French medium toast barriques for a 10 month maturation in predominantly older oak, before racking and bottling.
Central Otago Sub-regional composition: 32% Gibbston 31% Alexandra, 18% Alexandra, 19% Bannockburn.
Blackcurrant, mocha, char, spice and wild herb aromatics lead to an elegant textural wine. This wine has great poise, tension and drive.
|Award / Reviewer||Date||Rating||Review|
|JamesSuckling.com Nick Stock Contributing Editor||Oct 2018||90 Points|
|Deep-set cherry aromas with wild herbs and some spiced black tea. This has an exotic but approachable feel with bold cherry flavors and fluid, ripe tannins that deliver a smooth, pastry-like texture. Drink now.|