2016 was challenging for the Bordeaux varieties. Due to the long ripening period leading up to January flavour development was excellent however the wet weather in the New Year inhibited tannin development and so managing tannin extraction was critical in creating balanced wines. We believe we excelled in reaching this balance and are extremely happy with the resulting wine.
All the fruit was rigorously selected in the vineyard by hand harvesting and was again sorted in the winery before gentle destemming and transfer to open top fermenters. Ferments are wild and are managed by pump overs twice a day, vigorous during ferment and then gentle in the weeks post ferment. After 30 days in vat the reds are pressed off to barrel and undergo a wild malolactic in the spring. After 15 months in barrel the wines are blended and bottled on site.