2006 was a good vintage providing well formed bunches of nicely ripened grapes. Grapes were hand picked from the Pomoana and Home Vineyards, with the excellent younger Dijon vines really coming into their own.
All fruit was chilled, carefully sorted, de-stemmed and cold macerated prior to fermentation in small batch fermenters. Fermentation occurred spontaneously using indigenous yeasts, reaching temperatures of 32C. The young wine was left on skins for about four weeks to release an excellent volume of fine ripe tannins.
The wine matured for eleven months in French Oak barrels (35% new) from a variety of Burgundy coopers to add complexity. In spring the young wine went through a complete malo-lactic fermentation and was bottled without filtration or fining in July 2007.
