The grapes were cold soaked for 7-10 days (50% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins.
100% went through malolactic fermentation.
The wine was then aged in French Oak barrels for about twelve months, with 50% in new oak.
Vines are cropped low at 1.2 kilograms/ vine. Grapes are hand selected, hand harvested and hand sorted.
Black exotic fruit characters showing spice and depth. The palate is lithe and elegant with great density, texture and length.
Origin: Cromwell Basin
Winemaker: Dean Shaw, Central Otago Wine Company Ltd
Elevation: 200m (Cromwell basin)
Harvested: Between the 4th of April and 17th April 2012
Soil: 'Pigburn' soil type. Free draining loess of a depth of 400 mm, overlaid with schist and uncemented gravels
Bottled: 09 April 2013
Brix at harvest: 24.2 brix (average)
Residual Sugar: 0-1 g/l
Titratable Acidity: 5.8 g/l
Clones: 5, 115, 15, 67, 777