Vineyard: 2007 was a drought year in our region with only small falls of rain occurring in the spring. We experienced bud burst on the 28th of September which was followed by a strong cane growth for the 6 weeks up to flowering. Conditions for flowering were ideal and we experienced an excellent fruit set. Verasion occurred in early January and the ripening period was excellent with warm dry days and cool nights. Harvest occurred on March 12th.

Winemaking : The grapes were crushed and de-stemmed prior to being transferred to a small stainless open fermentor. The must was inoculated with M2 yeast and fermentation took place between 20 and 25 degrees Celsius. The cap was plunged by hand at least 3 times a day. The wine was then pressed off skins at 3 baume. Due to the fruit feshness and brightness a decision was made not to expose the wine to any oak. The wine was transfered to a small stainless tank where it was allowed mature and undergo malolactic fermentation.
Analysis
pH: 3.4
Ta: 5.2
Res Sugar: 3 g/L
Production 680 cases
Release April 2008

Silver Medal : 2008 Australia / New Zealand Organic Wine Show.