|Drinking Start Year||2014|
|Drinking End Year||2020|
Aromas of meyer lemons and blood orange are intense on this wine. These continue as flavours on a full-bodied palate, which is bright with refreshing acidity. All of the above continue through a long, crisp finish with an added sesame seed flavour.
2013 is a story of two vintages in one. With weather conditions that favoured ripening through the growing season, grapes were galloping into ripeness at a very early date. Early ripening varieties began harvest even earlier than normal, leading to tropical and primary fruit aromas in the eventual wines, and tight harvesting windows for optimal ripeness. Cool weather set in late September for the rest of the vintage however, slowing down the process for the late ripening varieties which ended up being harvested on typical dates for those varieties.
The fruit was harvested in good shape and crushed/pressed on Sep. 20. We achieved excellent vine balance in 2013, allowing healthy yeast populations to develop in the vineyard, and consequently a healthy wild yeast ferment was conducted. 80% of the volume was fermented in a concrete tank with the remainder fermented in stainless steel. 4 weeks of lees contact was allowed after fermentation before the wine was racked away from these.