In the vineyard
A stressful vintage following the devastating bushfires in December 2019. Fortunately, the wind blew the smoke from the fires away from this vineyard, saving the crop, although this is the only wine that I made in 2020. The grapes were hand-picked early in the morning when the temperatures were low and then pressed about half an hour later. Approximately 4 hours of skin contact in the press contributes to the intensity and texture of the wine.
In the winery
The winemaking was very simple – cold settled the juice for 4 days, without any enzyme or sulphur dioxide, then fermented in neutral oak barrels using only indigenous yeasts. Fermentation was very slow and steady, taking just over two months. The wine was then left on lees for a further 3 months to develop a creamy texture which helps integrate the natural acidity. The wine was then racked several times and bottled without fining.
Serve chilled, this wine can be enjoyed with or without food. I like it with antipasto platters, or even just hommus and crackers.