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Produzent Warwick Wine Estate
Vinifikation The single vineyard was hand-harvested over a four-day period, with picking beginning early in the morning. In the winery, the grapes were destemmed, gently crushed, and hand-sorted on a vibrating sorting table. A seven-day cold soak was performed to extract color before fermentation began. An isolated yeast culture from Bordeaux was added, and a warm, short fermentation with daily punch-downs and two rack and returns was performed. After fermentation, the wine was left on the skins for a week to allow the tannins to polymerize. Following a light pressing, the wine underwent malolactic fermentation in stainless steel tanks and was racked into 25% new 225-liter French oak barrels, with medium and light toasts, for 27 months of aging. The wine was bottled with a light filtration and aged for 12 months in the bottle before release.
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