After crushing grapes were inoculated with known yeast strains. A controlled pump-over schedule was followed to extract intense colour without harsh tannins. The wine was fermented for 10 days on the skins and malolactic fermentation commenced in tank. The wine was matured on french oak staves for 10 months.
The 2017 harvest temperature was overall low with exceptional cold weather conditions. The vineyards showed good and balanced growth in general without excessive or vigorous growth. The water supplies were sufficient in most cases to ripen the harvest while the ripening period was also cooler than usual as well as very dry. The grapes have good acidity levels and lower pH levels and didn’t struggle to accumulate the sufficient sugar levels in general. The season was characterized by healthy grapes with good flavour and full-bodied characteristics.