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