Analysis at Harvest

Sugar 21°– 23.5° Brix

pH 3.25

Acid 7.5 – 8.5g/l

Harvest date Last week February and 1st week of March

Clones I10V5, P58, Bernard 96, Bernard 277

Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. From May until late winter the barrels were stirred every two weeks until MLF was completed. For this vintage 25% was prevented from going through MLF to retain acid. The wine was left on yeast lees until December when it was transferred to tank for a further month on lees. The wine was bottled in January 2011, 10 months after harvest.

Wine Analysis

Alcohol 13.3%

pH 3.21

Acid 5.9g/l

Sugar 0.72 g/l

Nose

Aromas of lemon, white peach, nectarine and floral notes combined with subtle oak.

Palate

Similar to previous vintages in its elegance and fineness after a near perfect 2010 vintage Subtle flavours reflective of the aromas – particularly lemon, pear and elegant oak. The wine has a soft middle palate with good length and a nice acid balance. Slightly richer than the 2009.