Growing Conditions

2007 vintages was marked by warmer day temperatures and cooler night temperatures than the historic average throughout the growing season, and higher humidity levels, accelerating the maturation process of grapes. Lower yields in very old vineyards helped build in concentration, texture and density.

Harvest

All grapes were harvested manually and selected at the vineyard itself, transported in small 20kg cases to the winery and immediately crushed.

Bottling

April 2017

Winemaking

Traditional alcoholic fermentation of 7-10 days in temperatures between 78.8-82.4F, pumping over twice a day. Complete malolactic fermentation.

Aging

French oak casks of 2.200 – 6.000 litres