The fruit was hand-picked over several small picks then de-stemmed/crushed, chilled into mostly open fermenters. Initial cold soak and then inoculated. The fermenters were pumped over with aeration twice a day. The wine was then pressed to French barriques (25% new) for its Malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended, fined with egg whites and bottled after 12 months maturation.
Forest Hill Vineyard, Block 5, 6 and 7, all Planted 1975. Component of younger vine Block 10, planted at higher density.
GROWING AREA & SOILS
Forest Hill, Mount Barker in the Great Southern. Gravel, loams over clay.
Dry Grown, Minimal inputs. Row orientation is North-South.
12th April to 20th April 2018
pH: 3.55, TA: 6.5 g/L, Alcohol: 14%
The 2018 growing season in Mount Barker began a little early and with strong vigour spurred on by very good soil moisture from winter rains. The last major rain event was in September with 137mm falling setting up our dry grown vineyards for the season. Summer was dry although with moderate day time temperatures and very few days exceeding 30C. There was very little disease pressure and cool night time temperatures helped maintain natural acidity. Harvest dates were generally early across most varieties although more pronounced in the reds.