Back to a more normal vintage after the warmer, early 2016 vintage. With an almost identical crop load of 3.7 t/Ha, harvest took place 20 days later than in 2016 on March 19th. Analysis at harvest was 11.9° baume, 3.23 pH and 7.0 g/L of acid. Almost ideal numbers.
After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons (3-6yrs old) for fermentation. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, where it remained with monthly toppings until January 2018, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine.