A very different year to 2019, the warmest conditions we have experienced in our 11 vintages and with average rainfall evenly spread over the growing season. An excellent growing season starting with a warm spring leading to earlier budburst and harvest by around 14 days than the average, with the consistency of the higher temperatures night and day being the hallmark. In summary, started warmer and stayed warm for the whole season.
Good levels of growth, moderate crop levels of consistent fruit set with all blocks achieving a fantastic balance.
A year very similar to the 2018 vintage with slightly cooler temperatures and lower growing season rainfall being the difference. In our ten vintages to date this was one of the coolest we have experienced, the other being 2017 however as the season rainfall was low, disease pressure late in the season was at a minimum which is always a huge relief for our region as the growing season extends into late March.
The ideal long steady 2019 growing season allowed the full expression of our vines, the warmer conditions of October and no spring storm activity saw an improvement in yields with bunch and berry sizes back to our expectations.
Hand-picked at first light on the 22nd February 2020, 17 days earlier than the historical median conditions would predict for our vineyard. This is now our fourth vintage of our new planted pinot noir clones of 667,777,114,115 and G8V3(Martini). This vintage had lower (less than half) proportions of 667 as crows removed one exposed block in the narrow window of net removal and harvest and 114 clone block down on bunch weight and number.
This and subsequent vintages to 2023 are demonstrating the additional year of vine age and the individuality of each clone (114 in this vintage) to the seasonal conditions.
An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.
The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.
The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.
The wine was gently pressed into 500 litre French Oak puncheons: 1/4 new and matured on the lees for 10 months to create our house spicy and perfumed-style Pinot Noir. The 2020 Pinot Noir is a blend of all five clones noting the above change from previous years and was bottled on 11th February 2021. Total of 4,150 bottles.
Hand-picked at first light on the 22nd February 2020, 17 days earlier than the historical median conditions would predict for our vineyard. This is now our fourth vintage of our new planted pinot noir clones of 667,777,114,115 and G8V3(Martini). This vintage had lower (less than half) proportions of 667 as crows removed one exposed block in the narrow window of net removal and harvest and 114 clone block down on bunch weight and number.
This and subsequent vintages to 2023 are demonstrating the additional year of vine age and the individuality of each clone (114 in this vintage) to the seasonal conditions.
An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.
The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.
The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.
The wine was gently pressed into 500 litre French Oak puncheons: 1/4 new and matured on the lees for 10 months to create our house spicy and perfumed-style Pinot Noir. The 2020 Pinot Noir is a blend of all five clones noting the above change from previous years and was bottled on 11th February 2021. Total of 4,150 bottles.
A seductive perfumed nose of rose petals and vanilla spice like characters. The silky and smooth palate is medium-bodied with masculine cherry flavours with the closure all spice. Combined with delicate soft tannins reaches effortlessly to a long finish. It has the structure and balance to handle further aging.
Hand-picked immediately following the Pinot Noir on 22nd February 2020 reflecting the warm dry vintage where both varieties are ready on the same day rather than a week gap.
Our Gingin clone Chardonnay particularly excelled in the dryer conditions without any late season botrytis pressure was produced the same as previous vintages using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.
The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.
Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2020 Chardonnay was racked from barrel, settled and bottled on 10th February 2021. Total of 2,450 bottles.
Hand-picked immediately following the Pinot Noir on 22nd February 2020 reflecting the warm dry vintage where both varieties are ready on the same day rather than a week gap.
Our Gingin clone Chardonnay particularly excelled in the dryer conditions without any late season botrytis pressure was produced the same as previous vintages using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.
The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.
Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2020 Chardonnay was racked from barrel, settled and bottled on 10th February 2021. Total of 2,450 bottles.
A complex nose of apricot, nectarine and custard apple. A balanced reduction of struck matchstick in harmony with oak. The palate is a multi-layered mix of savoury fruit intensity, toasty oak and spices. The lean and clean acidity through the middle takes it to a very long dry savoury precise finish. Delicious to drink now and will continue to develop further over the years to come as per the previous vintages.
The third vintage of our new merlot clones benefited from the bunches and berries both being relatively small in size and number for merlot so the young vines can continue their excellent development. We are excited by the progress of merlot from both the 181 and Q45V14 clones and also the subsequent vintages that have followed.
Our estate fruit was picked at first light on 28th March 2019. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off ten percent of the “free run” juice to further enhance concentration before fermentation.
The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin.
After 15 days on skin the wine was gently separated from the skins and transferred to French oak barrels sourced from the Allier, Tronçais and Jupilles forests, 1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 11th February 2020. Total of 3,800 bottles.
The third vintage of our new merlot clones benefited from the bunches and berries both being relatively small in size and number for merlot so the young vines can continue their excellent development. We are excited by the progress of merlot from both the 181 and Q45V14 clones and also the subsequent vintages that have followed.
Our estate fruit was picked at first light on 28th March 2019. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off ten percent of the “free run” juice to further enhance concentration before fermentation.
The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin.
After 15 days on skin the wine was gently separated from the skins and transferred to French oak barrels sourced from the Allier, Tronçais and Jupilles forests, 1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 11th February 2020. Total of 3,800 bottles.
Seductive perfumed aromas of cassis, blackcurrant and chocolate. The palate has a structure of fine tannin, dark red fruits and an earthy red gravel feel. A beautifully balanced Merlot with a bold grip that will age well.
