Winter 2020 was cool and wet followed by temperatures around 15 to 20 degrees Celsius from Spring up until Christmas. January was slightly warmer (an average daily top of 20-25 degrees Celsius), with only three days above 30 degrees Celsius during summer.
Vintage started by Mid March and grape ripening was slow. A couple of good weeks of warm temperature before Easter finalised the maturity. We picked the reds up until end of April. Overall, the quality is quite good. The whites are a bit crisper in acid while the reds are very ripe and generous.Winemaking: De-stemmed and crushed into press.
De-juiced with only slight pressure prior to cold-settling overnight. Racked into a stainless steel tank for inoculated ferment, controlled
at 18-20˚Cc Kept on ferment lees for eight weeks to fill palate structure, then cold stabilised before filtration.