There were healthy winter rains and plenty of spring rains that set the vines up very well. There was a later than usual start to harvest with long, slow ripening periods resulting in grapes with great depth of flavour. The intermittent summer rains stopped in mid-January, so disease pressure was low. It was very dry from February to April, with only a few millimetres of rain. Days were mild with a lot of cool nights. Overall it was a great vintage with minimal disease pressure and above average crop levels.
I fermented the wine in traditional open fermenter and used gentle cap management techniques. I put the pressed wine in a combination of mainly French and some (15%) American hoggies for about 24 months. I haven’t fined or filtered the wine.
The first thought that goes through your head is that this wine smells very grown up. The nose takes you on a dark and enticing path to voluptuous dark berry fruit shrouded with a fine gossamer of gently smoky spice. Gorgeous sweet tannins coat the mouth complementing perfectly the dark fragrantly spiced rich berry fruit. A very grown up wine indeed.