The 2021 growing season was a true roller coaster with a great result in the end ! It began with a wet spell and a later then average budburst. Thankfully the spring weather improved in November with mild dry and warm weather allowing for perfect flowering and set. From the outset we realized the yield would be excellent and the consistency of set indicated a great year ahead. This proved the case ! A mild, dry December was followed by a wet January which kept the vineyard team busy. However the weather changed again for the better with a warm (but not hot)February and only 4mm of rain ! This enabled the fruit to ripen at an even pace and we commenced picking in the third week of February. The bunches were of good size and weight with lovely intense fruit flavours and comprised of beautiful natural acids. The wines are looking bright, and energetic in their youth. The 2021 releases will have that lovely balance of fruit weight, complexity, line and length. An excellent vintage.

Very bright mid-crimson red. Good density. Highly aromatic florals, blue and red fruits, lovely spices. The Pinot Noir component gives the wine the red fruit and the framework of tension/structure whilst the Shiraz adds the plump soft blue fruits, juiciness and charm to the blend. This wine is designed to drink young, however due to such a fruit driven season it will reward careful cellaring over the next 5+ years.

Co-fermentation is an important aspect to the wine style. This year the wine is 51% Pinot Noir and 49% Shiraz. The Shiraz component was picked from the Steep F block whilst the Pinot Noir was hand picked from the middle of our cooler C block. All fruit was de-stemmed without crushing and 100% whole berries. Indigenous fermentation commenced after a few days and we made one gentle pumpover per day with a persistaltic pump (ensuring whole berries remained in tact) for the next 7 days. Ferment peaked at 28 degrees. Carbonic Maceration was high – plenty of enzymatic fermentation taking place inside the actual berry, lots of incredible red and blue fruit aromatics. After 10 days on skins we pressed to old puncheons for 6 months before light filtration and then botting on August 24th. 440 dozen produced.