MK
MK
MU
Description
Lifted perfume of Xmas cake spices with brambles, lavender and wild thyme. Vibrant and concentrated red berry fruit character, with darker notes of blackberries and black cherries. Soft silken tannins, bright structural acidity with a stony mineral thread.
Awards
Certifications
Alcohol
13.5%
Analytical data
dry
Product Range: RUA
Vineyard
BANNOCKBURN Cairnmuir Rd (home block) Blocks: Kawarau, Clutha, Southview, Cairnmuir Rise, Cairnmuir Red Clones: 5,6,13, 115, 777, 114, 10/5; varying rootstocks Aspect: north/north west sloping elevated glacial terrace Row orientation: east/west Soil: weakly structured light alluvial soils overlaying schist rock Elevation: 270m Vine age: 24 years Trellis system & pruning: VSP, spur Felton Rd Terraces Blocks: Kofiua, Kolo Clones: 5,777,667,115,113, 114; varying rootstocks Aspect: north west Row orientation: east/west Soil: Young alluvial, schist based sandy silt and loams overlaying schist rock Elevation: 240m Vine age: 24 years Trellis system & pruning: VSP, spur PISA Lilyvale, De Bettencor, Murrel Clones: 10/5, 115, 777, 114, 113, 5 Aspect: flat and level river terrace created by glacial activity Elevation: 205m Row orientation: north/south Soil: fine silt loam over schist based alluvial gravels Vine age: 28 years Trellis system & pruning: VSP, spur 25 steps Clones: 5, 6, 115, 667, 10/5 Aspect: undulating, steep, terraced Elevation: 200-317m Soil: Sandy, stony loam topsoil, sub soil mix of deep gravels and clay loams Vine age: 19 years Trellis & Pruning: VSP, spur
Winemaker
Andrew Keenleyside
Viticulture
VINTAGE NOTES Growing conditions: Higher winds and cooler temperatures through Oct to early January affected flowering and fruit set, leading to variation in ripening across the estate and lower natural yields. Summer arrived briefly in February and helped lift the seasons growing degree days (GDD) and earlier disease concerns were alleviated by the third driest March seen since 1985 (only 6mm fell). Some similarities to the growing season of 2017 have been noted, spurring discussion amongst the team of another year of exceptional, awardwinning wines! Grower Degree Days: 952
Vinification
VINIFICATION Whole bunch fermentation: 8% Pre-ferment maceration:5-7 days Yeast: Inoculated & Wild Fermentation heat: Peaked at 31°C Punch-downs: Twice daily Post fermentation maceration: 6-10 days Oak treatment: 100% French oak barrel maturation for 7 months.
Maturation
Oak treatment: 100% French oak barrel maturation for 7 months.