The 2018 vintage was the driest and hottest season on record. The result of this was a very early harvest with extremely low yields. This in turn resulted in small, intensely flavoured berries with slightly elevated sugar levels.
The fruit for this wine was harvested in the cool of the night where it was transferred to the winery and crushed, chilled and transferred into stainless steel tanks to undergo fermentation at cool temperatures for approximately 21 days. This process aided in flavour retention and varietal characteristics in the fruit. Post-fermentation, the wine wathen clarified and bottled.
