An early harvested direct pressed, free run rose from the A Block at Willoughby Bridge was picked 19th of February and fermented in old puncheon where the healthy yeast were encouraged with air circulation. C block at Willoughby Bridge was picked a few days later, destemmed and inoculated with large amounts of the earlier harvested A Block. Allowed to ferment undisturbed. Pressed at 6 days to stainless with a further addition of the earlier harvest A Block ferment post pressing. The wine is exposed to oxygen early to help yeast complete fermentation and for tannin resolution. Once settled, the wine is racked to old puncheon and Hogs Heads, with only the most aromatic and slinky barrels kept for the Super Juice final blend. Bottled without addition or filtration.
– Little Reddie
