Favourable, cool conditions prevailed from the pea bud stage to véraison, and December was characterised by less wind than usual. The advantages of these circumstances were less water usage by the plant, easier canopy management and less input required to manage vineyards.
The beginning of the ripening period was very hot, with the mercury spiking above 35°C for four days in mid-January. This was followed by the same conditions at the end of January and beginning of February.
The grapes were all handpicked on four different occasions in order to have a spread of flavours, i.e. green apple, pear drops and floral. All the grapes are whole bunch pressed in the cellar. The four different batches were inoculated with Lalvin D254, Lalvin 3097 and Anchor Vin 13 respectively. All the batches fermented in 228L French oak barrels. No new oak was used for this wine as we want it to be quite fruit driven. We also stop the Malo-lactic fermentation soon after the alcoholic fermentation was complete in order to preserve the fresh acidity. The wine was in the barrels for 10 months and after blending 10% of 2013 wine, bottled in May 2013.
Soil and Terroir:
The soil consists of 10% clay and 50% gravel on a North-western slope. The row direction is 45° West of North. The stone fraction in this vineyard is less than in the other parts on the farm. Supplementary irrigation is done by overhead sprinklers.
The wine shows lemongrass, pear drops and wet stone flavours on the nose and palate. Soft entry, zesty acidity and silky aftertaste always with a sense of freshness on the palate.
Total Extract: g/l
Res sugar: g/l
Asian food, any seafood especially mussels, roast chicken, fresh garden green salad, Moroccan lamb tangine, rump steak on the coals. This is only a few suggestions.