The 2019 vintage was a warm vintage overall. There were several hard frosts in September and October. Temperatures tended to be above average from November with March being warmer than February which is the first
time we have experienced this. Weather was settled around flowering so yields were slightly less than average but good. As March was so
warm harvest was 10 days earlier than average. Fruit quality was excellent. 

Fruit from Northburn, Bendigo, Bannockburn, Lowburn & Gibbston 

Hand harvested when flavor & acidity profile are at their optimum. We typically pick at 21.5-23.5 brix depending on the vineyard. The fruit is hand sorted twice and partially destemmed (depending on vineyard, usually 50% whole cluster, one or two 100% destemmed) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging by the lightest person in the winery. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and each vineyard component is kept separate to ensure the greatest expression of each site.