The Vintage_2016 grape crop was well-balanced with an average crop load, but smaller with looser clusters. Daytime temperatures during the ripening season were average, but there were many unusually cold nights. Even though sugar accumulation advanced easily, we allowed the fruit to hang longer than normal to achieve the desired flavour content. This vintage was an easy one to manage, the grapes had the right natural balance and were generous with exceptionally delicious flavours.
The grapes are de-stemmed and crushed, undergoing a cold soak for 3 days. Gentle pumping over occurs during fermentation in stainless steel followed by malolactic fermentation. 50% of the wine spends 9 months in French oak while the other 50% is aged in American oak for 11 months before blending and bottling.
Balance in the mouth is exceptional from start to finish - strawberry, blueberry, and red apple dipped in dark chocolate, all-spice and a layer of toasted oak. Tannins are structured but not overwhelming, with very well balanced acidity.