A mild December led to an extremely hot start to the year, with the following Summer months exceeding the 40-degrees on various days. This extreme heat meant the fruit continued a balanced and long ripening period. These conditions coupled with minimal rainfall created excellent picking conditions, allowing the harvesting of pristine fruit and with no mud under foot. Rainfall in late January allowed for some relief and a short cool change was welcomed to allow the vines to hydrate, followed by another spike in temperature with the long hot days continuing well into February. These hot and dry conditions have resulted in superb quality fruit and equally higher yields.
Damien Stevens | Peter Drayton
Cold Soaked in Open fermenter for 2 days - plunged daily. Allowed to warm prior to yeast addition. Cultured Yeast - RX60. Controlled Ferment in open fermenter - plunged 3 times daily - Malo Added. Held on skins for 6 days - juice drained to stainless. Skins to press for extraction to tank. Settling and racking in stainless. Transfer to Barre.l Blending from barrel to stainless in October 2018
Vibrant purple red
Bright, lifted raspberry, violets and subtle spice.
Ripe dark berry fruits and a subtle hint of dark chocolate are carried by fine oak tannins to long finish.
Peak Drinking / Cellaring Potential
Enjoy with an Italian style lasagne, or a Greek inspired pastitsio.