Description
A wet spring led into a moderately warm and reliable summer and autumn in the Huon Valley.
Grapes were all handpicked in mid May and whole bunch pressed into a new French barrel, where alcoholic fermentation started spontaneously by the natural occurring (indigenous) yeast from the grapes.
No cooling system applied, the wine was allowed to ferment to completion and remained undisturbed (no lees stirring and no racking) to mature in barrel, on its lees, for 15 months.
Maturing in barrel is done according to specific vintage characteristics, without following a set formula, for this is an essential element of how we perceive winemaking in our cool climate conditions.
In the last stages, the wine was removed from barrel to settle naturally, without any additions, before being bottled, unfiltered, in January 2024.
The total production is only 60 dozen.
