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Whole bunches placed in fermenter, and covered with CO2 for 12 days of carbonic maceration. After this, a gentle pigeage by foot, and allowed to macerate overnight. Pressed into stainless steel, where it was left for the winter. Blended in the spring with a few glugs of direct press Cabernet
We farm a small vineyard in Harcourt North, Central Victoria. Harcourt is a cooler pocket located inside the Bendigo GI, and our vineyard sits up high above the Harcourt Valley on a granitic ridge running to north westerly of Mount Alexander. The vineyard sits at approx 500m ASL and is one of the highest (and probably coolest) vineyards in the Bendigo GI. The vineyard soils are composed of granitic slabs and boulders, interspersed with sandy decomposed granite. We have been farming this vineyard ourselves for a few years now, using organic practices.
