The 2019 season was hot and dry — ideal conditions for Tempranillo. Our 2019 Tempranillo was picked by family and friends on 19 February. This was earlier than usual, but meant for low sugar levels (ust 12.8 Baume) and light, bright fruit forward flavours.
Transported straight to our completely off-grid winery in the middle of the vineyard, where 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters.
Three days carbonic maceration, five days total skin contact and gentle hand plunging led to one year in second fill American Hogsheads. At no time was sulphur or any preservative added.
The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla and creamy tannins. A wine made for sharing with your family and friends.