WINE MAKING INFORMATION
Grapes are harvested into small containers, early in the morning, at optimum phenolic ripeness and brought immediately to the cellar to remain cool. No more than two tonnes of grapes are processed per day.
The grapes are hand sorted by a team of fanatics to ensure that only quality bunches are crushed. All matter other than grapes (mogs) is removed and spiders are rescued and returned to the vineyard.
The grape bunches are agonizingly slowly put through a crusher-destemmer perched on top of a fermentation bin. Stalks are removed to the compost and the berries lightly crushed by rubber rollers to break their skins.
The must (crushed grape berries and juice) is allowed to settle for a day before yeast is added to start fermentation in the one ton stainless steel fermenters. Punch down is manually performed three times a day with daily checks on temperature and balling.
When fermentation is complete, the must is left for a few days on the skins to impart further flavour. The must is then gravity fed into the press. The press is a hand operated wooden press which allows a fine degree of control over the pressing operation. Free-run juice is collected separately from pressed juice and pressing stops well before undesirable tannin flavours can be imparted to the wine. The pressed must cake gets removed to the compost.
After pressing, the wine is decanted into French oak barrels. The wine is encouraged to undergo a second (malolactic) fermentation in the barrels to impart further smoothness and flavours to the wine.
After malolactic fermentation is completed the wine stays in the barrels for approximately 18 months to age. During this time the oak contact imparts desirable tannin and vanilla flavours to the wine. The wine will be racked (siphoning of the wine off the lees) as required. Regular top-ups are performed as well as tastings!
When the wine is ready, bottling is performed at the winery. The bottled wine will rest in the cellar for a few months, where after the wine is labelled, packaged and ready for consumption.
Alcohol 14% Residual Sugar 1.7g/l TA 6.7g/l pH 3.75