Analysis at Harvest

Sugar 22.5 – 23.5° Brix

pH 3.45

Acid 7.5 – 8.5g/l TA

Harvest date Last week February and 1st week of March

Clones MV6, D2V5, D5V12, 114, 115, 777

Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added and in some batches the fruit receives no inoculation at all. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February for bottling in late February, 10 months after harvest.

Wine Analysis

Alcohol 13.5%

pH 3.52

Acid 6.0g/l

Sugar 0.65g/l

Nose

Very similar to the 2008 and 2009 with aromas of black berries and red berry fruits with underlying nuances of earth, spices and subtle oak.

Palate

Similar in weight to the 2008 and slightly richer than the 2009 yet retaining lovely palate structure. The flavours are similar to the aromas with fruit and oak in balance. The entry is soft and fills out in the middle palate with soft sweet fruit and fine tannins towards the lingering finish.