In The Vineyard
Soil Type: Fernwood and Longlands
Vineyard Info: Handpicked at 24.5 degrees to 25.5 degrees. Balling from 9 year old vines.
In The Cellar
After a stringent berry sorting the berries was transferred to stainless steel tanks. 20% of the fruit was fermented as whole berries to attain a better berry fruit expression. 50% of the final blend under went spontaneous fermentation to add fullness and complexity while the rest of the wines were inoculated with a pre-selected yeast culture which is high in glycerol production again adding to mouth feel. All Merlot barrels were inoculated with specially selected malolatic bacteria.