A bright stone-fruit and citrus blossom bouquet, along with a sleek, flinty minerality are the key features of this cohesive and finely crafted 2013 vintage. Barrel fermented with indigenous yeasts, these primary fruit and floral characters are offset by more savoury, bran biscuit-like fermentation characters on the palate. This beautifully balanced wine will cellar comfortably for at least 6 years.

Harvest Date 28 March - 6 April
Vineyard Craighall
Harvest Analysis Brix 21.5 – 23.5
Bottling Date August 2014
Wine Analysis Alc 13.5 % pH 3.2TA 6.5 g/l
Clone Mendoza

Winemaking
Hand-picked fruit was whole bunch pressed, with the unsettled juice fully barrel fermented in Burgundy barriques (25% new) using indigenous yeasts. Partial malo-lactic. Aged in barrel on lees for 12 months.
Cellaring Potential to 2020

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