GROWING SEASON

After a moderate winter with normal rainfall, budburst occurred in late September. Flowering commenced in early December as normal, with some rain and average temperatures. Above average rainfall in January created larger berries, compensating for lower bunch weights from the uneven flowering conditions. The weather stabilised in February with warm dry conditions; which continued through harvest which began on April 8.

VINEYARD & WINERY PRACTICES

We believe wine should express where and when it is grown and made. We follow organic principles and then proceed further, nurturing the soil and indigenous microflora by making our own compost and planting native vegetation. Vine pruning, leaf pulling, straightening shoots, and harvesting are all done by hand. At least fourteen different areas of the vineyard are harvested and fermented individually in our winery that is adjacent to the vines. Small fermentations by native yeasts, worked by hand and exposed to ambient temperatures, articulate different facets of vineyard and vintage. Malolactic fermentation occurs naturally during the eleven months the wine is in barrel (primarily French oak, 22% new). We rack once in summer, use minimal sulfites, and do not fine or filter.

TASTING NOTES

The growing season was close to optimal in the ripening phase before harvest. The result is wine with exquisitely intense layers of flavours yet softness on the palate, reminiscent of the 2013 vintage. Aromas of black cherry and plum entwine with thyme, earth, and savoury notes. The smooth tannin framework provides a light grip and reflects dark herb and earthy notes. Elegant acidity yet silky mouthfeel. Pair with lamb or salmon in the next 9+ years.