An early harvested (March 6th) direct pressed, free run rose from the A Block at Willoughby Bridge was used as a sort of starter ferment, pressed to tank and later moved to old puncheon where healthy yeasts were encouraged with air circulation.. CVT230 clone from C block at Willoughby Bridge was picked 24th of March, and each cement fermenter was inoculated with a full puncheon of the earlier harvested A Block. Allowed to ferment undisturbed. Pressed at 8 days to stainless. The wine is exposed to oxygen early to help yeast complete fermentation and for tannin resolution.
Racked a couple of times before being moved to old puncheon for a rest until bottling. No additions (in spite of the back label).
Incredibly perfumed wine with piles of fruit and fabulous tannic complexity. Excellent drinking.
– Little Reddie
