At the end of a very dry summer, the grapes were harvested on 25 February 2005 at 12.6 Beaum.
The grapes were whole bunch pressed and the juice was settled after pressing for 48 hours, pumped into stainless steel tanks with 2% solids, then seeded for fermentation. Battonage (lees stirring) was carried out daily through primary ferment and weekly through malolactic fermentation. The wine was then transferred to 100% new French oak barrels, for 9 months maturation. The wine was bottled on 5 December 2005 and released on 27 February 2006.
Continuing our dedication to quality it was decided that the whole vintage would be put under screw-cap closures.
The risk of cork taint has been a constant concern for wine producers. With the use of screw-caps this risk is eliminated while the quality of the wine is preserved and the natural maturing process is unaffected. Recent research* has confirmed that oxygen is not a vital component for the ongoing evolution and maturation of red wines after bottling.
From our own experience as consumers we hate corked wine!
* “The Role of Oxygen in the Aging of Bottled Wine” Hart & Kleinig, 2005
James Halliday Wine Companion | 94/100
“Light straw-green; very fine, almost Chablis-like, built for the long haul … subtle oak, good acidity … 94/100 Drink 2015.”