Description

Winemaking

There is a higher proportion of Napoleone Vineyard fruit in the 2021 than the 2020. The dominant Napoleone presence is an indicator that we are learning how to manage our old blocks better – all of Blocks 1, 7 and 12 made it in this year, which hasn’t happened before. The young vineyard Block 15 Clone 115 (planted 2007)  also made it in, as this block continues to go from strength to strength as the root systems consolidate. We are also taking  a more nuanced winemaking approach to the old blocks. We have toned back the whole bunch proportion in the ferments, and kept 100% whole bunch ferments separate until the press. The oak mix is also subtly evolving each year, we have whittled ourselves down to 3 coopers, and now work more on seasoning, grain and toast within that matrix. Puncheons are increasing their presence in the selection year on year.

Due to the vibrancy of the fruit this year, we were able to complete 100% natural primary and malolactic fermentation. The wine was fermented in a combination of 5t and 1t open fermenters, three day cold soaks, and ferment temp between 21 and 27 degrees. The batches were pumped over twice per day through fermentation, and plunged/stomped when they were roaring in the middle.