If 2016 was one of the most challenging years in which to make wine from the Pyrenees, 2017 was by comparison a dream vintage. Long & slow ripening due to a mild, even summer resulted in picking a full 6 weeks later (late-April for ‘17 as compared to mid-March in ’16). This incredible season also coincided with a change in winemaking style - around 2/3 of the ferment was pressed after 14 days whilst the remainder was sealed up in tank & left on skins for a further 6 weeks, a technique we had never previously been able to employ due to the lack of a suitable vessel. Understandably these two parcels went on very different journeys before being blended together to create the final wine. It was always our intention to keep freshness, fruit & drinkability to the fore but the smaller parcel that received extended skin contact has added weight / structure, further depth of flavour & that all important savouriness without sacrificing any of the aforementioned traits. The end result is a wine we’re immensely proud of……..
Volume: 350 dozen
Site: Malakoff Estate Vineyard, Pyrenees, Victoria
Winemaking: Hand picked, 2/3 destemmed to an open pot & 1/3 to a 2,000L VC. Wild yeast fermented. Gently plunged daily. 2/3 pressed after 14 days & barreled down to old hogs heads. 1/3 sealed up in VC once dry & left on skins for 8 weeks in total before being pressed to old hogs. Racked & blended in August & then racked again prior to bottling in November. Settled in tank (but not filtered or fined) before being bottled on November 30, 2017. No adds other than low levels of SO2 once wine the wine was dry & through malo & again before bottling.