The 2013 vintage went well – by comparison with the 2011 (rain!) and 2012 (wasps!@**#!!!) very well. We picked on March 16th under perfect conditions at a Baume of 14 degrees. There had been a few days of light smoke haze in late January, but in pre-harvest cold-soaked samples, guiacols were undetectable. The grapes were cooled to 4 degrees C. before crushing, 20% whole bunches and 5% toasted stems were added, and the must was held below 10 degrees C. for five days, before active initiation of fermentation. The wine has been maturing in 50% new oak for 17 months and will shortly be bottled.
It is anticipated this wine will be released for sale in January 2016, but in a new departure for our winery, it may also be purchased en primeur at $396 per case.