Fruit for the Andrew’s Reserve Pink Moscato was harvested during late February 2019.  The fruit was crushed, pressed and cold settled before being inoculated.  The juice was also fined prior to inoculation to ensure that the final wine is smooth and easy to drink.  The fermentation was conducted at very cool temperatures ranging between 8-10°C, with the fermentation period taking 10 days. To make certain sugar / alcohol balance was perfect, the ferment was measured daily for sugar and alcohol levels. The final wine was then fined, cold stabilised and filtered within a week to ensure the retention of the spritz and to keep the wine as fresh and fruity as possible. 

Another season has come and gone and we are once again astounded by the joys and challenges that Mother Nature continually throws our way!  2019 is a very good year for quality, the season was warm and dry and we were kept on our toes as once we started picking everything ripened up pretty quickly.  Intense flavours came in late this year - holding off picking to allow maximum  flavour means alcohol in the grapes will also marginally rise - so resulting alcohols will be a little higher than we saw in 2018.  The whites are all fruit forward, with lovely fresh acidity whilst the reds have excellent colour and flavour to match.  This vintage is a beauty and subsequently we have made some cracking wines in 2019.