A delicious medium bodied red wine with lovely aromatics. Featuring a hint of smoky, savoury spice herbs behind ripe cherry. This wine is lush and soft.
A vintage to forget for so many reasons. Heat, drought, smoke, very small harvest and a pandemic thanks to Covid-19 challenged my resolve. To start the drama, summer kicked in early with a very warm and dry October & November and only one relieving bit of rain late in December. The vines struggled from the beginning with only a small canopy and a tiny 0.5 of a tonne crop – 30% of our normal crop.
A smoke haze threatened to ruin everything but thankfully it was not thick enough to leave a taint. As we got into February thankfully the weather cooled, and the ripening slowed helping to shape a better vintage than it started out to be. Covid-19 nearly ruined the party, but we managed to harvest the whole crop in a quarter of the time with some excellent results, albeit much smaller than normal.
We utilize traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity for grape and wine transfer. Whilst this can be quite labour intensive, we believe it ensures the preservation of natural fruit flavours and the Heathcote terrior character. The Tempranillo grapes were hand harvested, destemmed and lightly crushed into small open top fermenters. A natural fermentation then proceeded. The resulting wine was pressed to French oak barriques (approximately 10% new) for a subtle oak influence. Maturation was extended from 18 to 20 months to allow the wine to soften and show greater complexity. In good cellars, we recommend up to 7 to 10 years aging.
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