2016 Little Reddie Willoughby Road
Pretty serious business here. Notes from the winemaker, Pat Underwood..: Picked as late as possible for full phenolic ripeness, looking for fully lignified seed and skins. Destemmed into an open pot fermenter and cold settled. A slow start to ferment with very gentle hand plunging to wet the cap. As ferment continued the fermenter was wrapped to insulate and ensure higher temperatures towards the end, while gentle cap management continued. Finishing warm for a healthy post fermentation maceration, basket pressed around 8 weeks after the crush to stainless steel to settle for 6 months. Racked without addition to a single old puncheon for 12 months then racked to another old puncheon for a further 6 months. Racked to stainless steel with a 50ppm sulphur addition for bottle in January 2017. Rested for a further 18 months.