Description
Winemaker’s Notes
The Inlet Vineyard
A blend of all the clones on the vineyard 1/3 each from Clones 6, 777 and 115 with 15% whole bunch. Fermented with indigenous yeast and spent 20 days on skins; around 6 days cold soak, 8 days in ferment then 6 days post ferment. Ferment temperatures peaked at 300C, the wine was punched down at most once daily, with none during post ferment maturation. Maturation in aged barrels provides for the wine’s development. Natural malolactic fermentation in the spring, no fining prior to bottling in October 2021.
Nose — Cherry. Raspberry. Violet.
Palate — Rich. Rounded. Supple.
ABV - 14%Alc
