Grapes were picked in the cool of the west coast morning. It was then transported in lug boxes of 18Kg each direct to our winery in Doring Bay. After arrival at the winery the grapes were de-stemmed, no crushing of berries and pumped to closed fermentation tanks of 5 ton each. SO2 was added at de-stemmer and grapes left in tank for one day with one pump-over before yeast was added. Fermentation was done at 26˚C for 5 days with two pump overs per day 12 hours apart. After fermentation the wine was drained from the skins and the skins lightly pressed. Malo-lactic fermentation was done in tank. The wine spent 14 months in new, 2nd, 3rd and 4th fill 225L Boutes Grand Reserve and Boutes Selection oak barrels. New oak component 5%. No racking during barrel maturation. No cold or protein stabilization, only course filtration at bottling after a light egg-white fining to help clarify the wine.
Enjoy with red meat, game, game birds, duck or with a good stew.