Analysis at Harvest

Sugar 22.5 – 23.7 Brix

pH 3.51 to 3.60

Acid 6.9g/l to 7.9g/l TA

Harvest date 3rd and 4th week of March

Clones MV6 (36%), D5V12 (29%), Pommard (21 %), 777 (14%)

Vintage Notes

Moderate temperatures throughout a wet spring and into flowering resulted in healthy canopies with slightly lower than average yields. La Niña continuing into yet another year resulted in above average rainfall over the summer, keeping the vines healthy. Moderate temperatures during late summer produced slower ripening than usual but the grapes retained high levels of natural acidity along with great concentration of flavour and fine tannin profiles. Although the weather reduced crop loads, quality and flavour remained strong.

Winemaking

Each clone on our single vineyard site was picked separately when they individually reach optimal ripeness. Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The whole berry must was left to cold soak for 2-3 days before beginning fermentation. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. After fermentation was complete, the must was gently pressed and transferred into French Oak puncheons (21% new, 14% second use, 21% third use and 43% older) where MLF occurred before winter. The wine was left to mature in oak on lees before being bottled late January 2023, 10 months after harvest.

Wine Analysis

Alcohol 13.5%

pH 3.56

Acid 6.0 g/l

Sugar dry

Nose

Aromas of dark cherry, violets and rose petal. The floral notes in this vintage are particularly lifted and vibrant.

Palate

The low crop weights and small bunches have resulted in intensely concentrated fruit flavours and fine velvet tannins. The cherry, strawberries and black berry flavours dominate with more subtle savoury tones and exotic fruits coming through on the back palate. The fine grain tannins and well defined structure carry the fruit sweetness well with great length.