Rains in November & December kept the soil moisture levels up and
while January and February were warm and dry, we had sufficient
water to get through the season.
The 2020 harvest will be remembered as ‘unusual’ given the
measures and practices which had to instigate to ensure we all
remained safe from the virus. Throughout the harvest, the one thing that always remained on our side was the weather. Perfect ripening conditions with an early arrival of the autumn weather pattern of cool nights and warm, but not hot, days meant for nice slow flavour development. The fruit condition was pristine and some of the best we have seen.
WINEMAKING
To make this wine, fruit from Pinot Noir clones 114, 115, 5, 667 and 777 was hand harvested and de-stemmed without crushing to allow a portion of whole berries in the ferment. A small amount of whole bunch fruit was also included in some ferments (average 20% whole bunch). The grapes were fermented with indigenous yeast in open top fermenters after a 7-12 day ‘cold soak’. Careful cap management, using our pneumatic punch down device, has resulted in extraction of only the soft ripe tannins. After pressing the wine was racked directly to a mixture of new and older French oak Barriques (25% new), where it remained undisturbed until filtration and bottling in March 2021.