Alcohol: 13

Acidity: 6

Product pH: 3.67

Farming Method: The fruit was harvested in two picks, the first on 3rd April 2023 at 12.6° Bé, the second on 15th April 2023 at 12.5° Bé from a single block of 15-year-old PT15 clone vines off the Higher Plane vineyard in Karridale

Growing Conditions: Average rains over winter & spring but cool cloudy conditions caused reduced fruit set in some varieties. Summer was warm with no heat spikes and was very dry, perfect for berry development. Heavy cropping on some varieties necessitated bunch dropping to achieve full ripeness. Cooler conditions later in summer extended the ripening period.

Maker Notes: In total, 33% of the wine was put through carbonic maceration. The first parcel underwent carbonic maceration for 14 days, and was then destemmed, inoculate with yeast, and fermented on skins for 7 days. The second parcel was crushed to an open fermenter, inoculated and pumped over twice a day for nine days. Barrel maturation took place for 6 months in neutral, large format French oak. The wine was not fined, is vegan friendly and was bottled in November 2023

Region: Margaret River

Subregion: K