Nose
Lovely bouquet of violet, wild flowers, eucalyptus, and cassia bark. Notes of crushed granite, white pepper, and clove mix seamlessly with blackberry and blueberry.
Harvest
The fruit was harvested and sorted by hand in mid-September with about 50% of the fruit left as whole cluster. Feral primary and secondary fermentations were employed with only yeast hulls and oxygen used to aid fermentations. A 3-day cold soak was used as was extended maceration with the wine staying on skins for approximately 27 days.
Winemaking
This wine will age fantastically well, easily over ten years from release. If you have the patience, hold for at least 2 years from release. Decant prior to enjoying.
Aging
In 2016, I used extended barrel aging of 21 months (compared to 17 months in 2014) in all French oak, approximately 20% of which was new. The wine was never racked and remained on lees for all 21 months. Bottled unfined and unfiltered.
