The grapes are fermented in one batch and the fermentation is managed for at least six to eight days on skins. The grapes are then pressed and the free run juice is added back. During the fermentation we will ferment some of the juice in new oak barrels for twenty four hours, and then pump this juice back into the fermentation. The barrel will be washed and then refilled for another fermentation. After the fermentation is complete we let the secondary malo-lactic fermentation occur naturally in the barrel. In the January of the year following crushing we taste all of the barrels, and then blend together 'like' barrels. These blends are put back into oak for another twelve months, and then reassessed for final blending. The wine is handled with minimal interference and bottled after a very gentle filtering.
Winter 2004 produced above average rainfall, followed by a warm Spring producing good flowering weather with the late November Spring rains. Summer started with a cool December, rains in January and a dry February. A warm Autumn caused an early vintage with all grape varieties ripening at once. The quality of the 2005 vintage is sure to be ranked as one of the best on record, after 2002, with all varieties showing strongly.
No medals awarded.