The cool bunches were gently whole bunch pressed and settled over night and the clear juice was racked off with some of the lighter solids. Using cultured yeast the juice spent around 3 weeks in stainless steel fermenting and as the yeast tired and the balance of sugar was deemed right the wine was cooled to -2oC to arrest the ferment and so keep the natural residual sweetness. The wine was then kept cold and on gross lees and continuously stirred for 3 months. Finally racked off these lees and filtered in September. Minimal fining was employed and filtration only as needed until bottling, where sterile membranes were required.
Harvest date: 22 April 2012