Estate-grown Vidal grapes were hand-harvested across several days of picking. The clusters were foot-trodden to gently squeeze about 30% of the berries – everything (rachis and berries) was then included in open-top, stainless steel fermenters. Wild yeast and malolactic fermentation took place simultaneously over an average 22-day skin contact period while being pumped over once a day. Gentle pressing, then settling in outdoor winter temperatures were followed by bottling with the inclusion of some lees. This wine is free of additives, including no sulphites.
Estate-grown Vidal grapes were hand-harvested across several days of picking. The clusters were foot-trodden to gently squeeze about 30% of the berries – everything (rachis and berries) was then included in open-top, stainless steel fermenters. Wild yeast and malolactic fermentation took place simultaneously over an average 22-day skin contact period while being pumped over once a day. Gentle pressing, then settling in outdoor winter temperatures were followed by bottling with the inclusion of some lees. This wine is free of additives, including no sulphites.