The grapes for this wine are picked from a single estate vineyard from our Roennfeldt Road property at Marananga near Greenock, and are around 80 years old. The vines crop at 1.5 to 2.0 tonnes per acre and as with all our vineyards the grapes are picked and kept separate to produce a single estate wine. They are picked on phenological ripeness and flavour at a baume range of 14 to 16º. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.
The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings. The wine is left to mature in barrels for a total of 12 to 15 months and is usually not filtered or fined prior to bottling.
Growing on an east facing slope, these ancient bush vines produce a limited amount of small berried bunches, intensely perfumed and with magnificent colour.
Tasting notes by Philip White on each vintage are available on the Home page in the timeline.Testimonials