Varietal Grenache noir
Soil Type Alluvial sand on layers of clay
Harvesting dates 18 March 2021
Some of the ripest bunches was harvest separately and added as whole bunch to the fermentation vessel. The rest of the grapes were destemmed,
and the berries only partially crushed. The whole bunch berries go through a process called “Carbonic maceration” – In short this is an intracellular
fermentation happening inside of the berry. When the internal berry alcohol reaches about 2 Vol% the skin naturally splits, releasing the juice. This
contributes some unique flavours like kirsch and strawberry. Cold soaking for two days with twice daily punch downs. Natural fermentation initiated
during this period. On day three a selected yeast strain was added to complete the fermentation. Malolactic fermentation was completed in barrel.
This wine spent 10 months aging in older 500 litre barrels.
Residual Sugar 2.5 g/L
Total Acid 5.6 g/L
Production 223 cases (6) bottled – natural cork closure
Drink now but can age for another 5 years.