The cuttings for this vineyard were sourced from very old vines that were growing near Marananga and planted in 2000 as bush vines (which aren’t trellised). However they were far too vigorous so were trained onto a double cordon in order to take up some of their energy, but even without water or fertigation they are still prolific grape producers. It has taken a number of years trialling bunch pruning and trellising methods to finally produce a wine of the standard acceptable to Greenock Creek Wines.
As with all of these estate vineyards, the grapes are picked on phenological ripeness and flavour, at a baume range of 14 to 16°. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.
The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned French hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 26 months, and is usually not filtered or fined prior to bottling.
Tasting notes by Philip White on each vintage are available on the Home page in the timeline.