Fermentation was carried out in a combination of
static and rotary fermenters under warm temperature
conditions for six days. This creates balance between
extracting the appropriate tannins for wine structure,
and retaining fruit flavour and aromatics.
Winemaker’s Comments
Steady rainfall from June to August allowed the canopies
to flourish. A La Niña weather pattern continued over the
growing season. Summer and autumn temperatures were mild
with minimal rainfall, allowing the grapes to ripen slowly and
evenly. This resulted in great flavour development.