VINTAGE SUMMARY The regions milder summer and warm autumn resulted in a gentle and slow ripening period, producing outstanding fruit. We didn’t have one day above 40C and only a handful above 35C. Fantastic conditions for ripening all wine-grape varieties, less so for a knock-off swim and cleansing ale at Port Willunga beach. Yields were generally lower compared to 2021 but flavour intensity is exceptional with amazing levels of natural acidity for both red and white wines. La Nina influenced vintage in much of eastern states, but McLaren ale had its mildest weather conditions in recent memory.

WINEMAKING We harvest in the cool of the night to retain freshness and varietal character. The fruit remains on skins for 48 hours to build texture and enhance minerality. The must is gently hand plunged every 8 hours during that time, just enough to assist flavour extraction but not too much that the wine develops a hard-unbalanced texture

The must is then pressed straight to 9 year old French oak hogsheads, Free Run and pressings combined. Oak is important to soften and polymerise phenolics from the skin contact. Using old oak ensures that the fruit remains the star of the show and oak flavour is kept to a minimum. There is no added acid, enzymes or fining agents and primary fermentation is undertaken using indigenous yeasts. We stir the yeast lees post primary fermentation build mouthfeel and add an extra dimension to the flavour profile. Additionally the lees stirring helps encourage a natural Malo-lactic fermentation. The diacetyl produced adds a beautiful richness to palate, buttery/nuttery character to the natural oyster-shell minerality. Maturation for 10 months at a cool constant temperature to preserve freshness is very important.

35 g/L SO2 added prior to bottling bottling to protect against oxidation and preserve freshness  300 cases made, bottled February 2023. Vegan Friendly

 WINEMAKER : Andy Coppard

VITICULTURALIST:  Jonathon James Harvey VINEYARD: Chalk Hill Viticulture’s Lanark Vineyard