Single Vineyard : Stansborough vineyard. The site is around 260-280m above sea level with an east west aspect. Soil consists of a shallow red clay top soil over friable red clay with bands of quartz, ironstone and shale. The vineyard was planted in 2000 and is own rooted, clones are heritage and 1654. The vines are spur pruned to 32-36 buds per vine. The mid rows are cultivated to winter active fescue.
Machine picked and crushed to concrete open fermenter. After fermenta-tion commenced heading boards were placed on top. Fermentation tem-peratures were allowed to peak at 28C before cooling to 24C for the bal-ance. After 10 days on skins the wine was basket pressed to a combination of new and older 500 lt French oak barrels. The wine was matured on lees in oak for 10 months before racking and returning to oak for a further 7 months before bottle. No finings used.
Purple red colour very good depth. Aromas of liquorice, plum & raspberry. Mouth filling palate with textural tannins, loads of dark chocolate & rasp-berry flavour.
Drink now or cellar carefully and enjoy over the next 10+ years.
Alcohol 14.1%, pH 3.59, TA 6.44g/L, VA 0.68g/L, F/TSO2 32/72, R/S 2.45 g/l