Vintage conditions

The winter of 2016 was extremely dry with July seeing the last of the proper rainfall of winter. The cool but dry months of spring ensured good budbreak and small berries, although windy conditions during flowering resulted in a smaller crop. Cool evenings after veraison encouraged excellent colour development as well as good phenolic ripeness at lower sugar levels.

Vinification details

Made only from estate-grown grapes that were picked and sorted by hand. Each variety, harvest parcel and individual clone was vinified separately. An average of 8 tons per hectare was harvested, destemmed, crushed, and pumped into open top fermentation tanks where they underwent a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation took place in 100% French oak barrels (40% new, 40% second fill, 20% third fill), 30% in 500L and 70% in 300L barrels for 22 months.

Awards

Platter: 5*
Tim Atkin MW: 92 pts
DWWA: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Extremely dry and warm conditions in the summer months resulted in drip irrigation being used, with a maximum rainfall the preceding winter of 469mm, much lower than the average 712mm. It was a vintage that was monitored extremely closely in the vineyard as the heat and dry conditions resulted in reduced berry size and earlier ripening. Harvest started on 3rd February, a week earlier than 2015. The 2016 vintage is well structured with a lighter body and linear fruit expression.

Vinification details

Grapes were de-stemmed, crushed and pumped into open top fermentation tanks where they underwent a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation took place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500L and 70% in 300L barrels for 22 months.

Awards

Platter: 5*
Tim Atkin MW: 92 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Early bud break and very dry conditions in the months following resulted in irrigation management being used. This led to a short and challenging harvest. Harvest volume was normal, up by 0.8%. The 2015 vintage is well structured with a lighter body and linear fruit expression.

Vinification details

The length of maceration varied according to the variety, with Cabernet Sauvignon having 31 days; Syrah, 21 days and Merlot, 14 days. Following fermentation, they were also vinified separately. Malolactic fermentation took place in French oak barrels where it then matured for 18 months, followed by a further 12 months in the bottle before release.

Awards

Platter: 5*
Tim Atkin MW: 94 pts
JamesSuckling.com:91 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Picking for the Estate vineyard fruit started a bit later than usual in the last week of February and went on until 15th April. The vintage was one of much larger proportions than previously, coming in at 44% higher than average. Due to a warmer spring, fruit set was good and led to high yields. The last two weeks of harvest brought rain which mimicked that of a typical Bordeaux season; these rains were consistent and helped ripen the fruit which led to an elegant vintage.

Vinification details

The length of maceration varied according to the variety, with Cabernet Sauvignon having 31 days; Syrah, 21 days and Merlot, 14 days. Following fermentation, they were also vinified separately. Malolactic fermentation took place in French oak barrels where it then matured for 18 months, followed by a further 12 months in the bottle before release.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vinification details

Primary fermentation took seven days, followed by a 21 day maceration, during which time it was pumped over and the cap manually punched down four times a day. Following fermentation, the Cabernet Sauvignon, Shiraz and Merlot clones were vinified separately. Malolactic fermentation took place in French oak barrels where it then matured for 18 months, followed by a further 12 months in the bottle before release.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vinification details

Primary fermentation took seven days, followed by a 21 day maceration during which time it was pumped over and the cap was manually punched down four times a day. Following fermentation, the Cabernet Sauvignon, Shiraz and Merlot clones are vinified separately. Malolactic fermentation took place in 85% French and 15% American oak barrels where it then matured for 18 months, followed by a further 12 months in the bottle before release.

Awards

Tim Atkin MW: 91 pts
eRobertParker.com: 91 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.