The 2019 season was hot and dry—ideal conditions for Tempranillo. This 2019 Tempranillo was picked by family and friends on 19 February. This early pick delivered light, bright, fruit forward flavours, crisp acidity and lower sugar levels (12.8 baume).
Transported straight to our off-grid winery in the middle of the vineyard, 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters. Indigenous fermentation started with three days carbonic maceration then gentle hand plunging and a further two days skin contact completed the lighter style we desired. One year in second fill American Oak Hogsheads on its own lees delivered the vanilla and creaminess that complements the red fruits.
At no time was sulphur added to the wine. The indigenous yeast converts some of the sugars to glycerol adding viscosity and lowers the ethanol content contributing to the very approachable 12.2% abv. Only 950 bottles produced.
The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla, creaminess and great mouth feel. A wine made for sharing with your family and friends.
Winemaker: Samuel J Smith