The 2019 Vintage
The growing season started well with good soil moisture and regular rain events throughout spring. While calm, mild weather in November resulted in good flowering and fruit set, the resultant yields were slightly lower than usual. Healthy canopies appreciated regular rainfall in early summer, then through January and into February, a much dryer warmer weather pattern evolved, that would lead us to harvest.
Because of this, harvest started earlier than originally expected, keeping us on our toes. The harvest was compressed, putting further pressure on the winery to keep up with fruit reception, however the quality of the resultant wines made the long hours well worth the effort.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% the McIntyre Vineyard
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 20% being new
Natural malolactic fermentation (100%) in barrel
10 months in wood on lees with 1 racking prior to bottling
Light fining and filtration