Planted in 1999, the vines are established in Tukulu soils, 105m above sea level on southerly slopes. They are grafted onto Richter 99 and Richter 110 rootstocks and trellised on a five-wire hedge system. It is seldom necessary to apply supplementary irrigation.
The grapes were harvested by hand at the end of February at 22°to 23°Balling. After crushing of the fruit, the juice was fermented in temperature-controlled stainless steel tanks over 14 days between 13°and 15°C.
Clear green with flashes of gold. Rich fragrance of lees and notes of pear and citrus.
Fresh, vibrant with rich layers of fruit and a crisp and lingering aftertaste.
The wine is ready to drink now, but will develop further over the next two years.