A very high quality vintage, in spite of a severe October frost. Warm spring and summer conditions gave even bunch weights and moderate yields. Benign conditions continued through to picking, with sufficient rainfall to keep vines healthy. Fruit at harvest was in beautiful condition.
Fruit from the three subregions was fermented in small 5 tonne open top fermenters. Typical maceration was 21-24 days before pressing. The wines went through MLF in barrel, and spent 9 months in French oak.
|Harvest Date:||9-16 April 2019|
|Titratable Acidity:||6.50 g/l|
|Residual Sugar:||0 g/l|
|Titratable Acidity:||5.10 g/l|