Hand harvested fruit was cold soaked for four to five days before the natural fermentation began.
Gentle and selective timing of hand plunging and some pulse air during fermentation helped to extract the delecate skin and seed tannins.
About 10% whole bunch clusters were included in some of the ferments. After fermentation we tasted the wines daily to assess the tannin development and
in general left the wine on the skins for extended time.
Matured for ten months in 23% new French tight grain oak barriques. Spontaneous malolactic fermentation occured in the spring.
A wine expressive of its vintage with the restrained fruit presence and delicate silky tannins underpinned with a vibrant acidity. The aromas of bright red fruit and hints of Christmas cake spice is alluring and measured against its persuasive length on the palate. Drink now or in for to five years.
The 2013 vintage in Central Otago began in spring with some nervous late nights spent frost fighting. This was thankfully followed by a warm dry and settled summer which resulted in great grape canopies and exceptional fruit quality. Flavours in the fruit came advantageously early so ferments were bursting with aromas at balanced sugar levels.
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