The grapes were harvested at the beginning of March, destemmed, crushed into the press where the juice and skins were held together for two hours for colour extraction. After pressing, the juice is cold settled in tank, racked and then fermented at cold temperatures to retain it’s aromatic characteristics. After fermenting 50% of it’s sugar content, corresponding to 6 –7%v/v alcohol, the ferment is stopped which retains natural sugars in the wine along with a slight spritz from ferment. The wine is then immediately filtered and sent for bottling.
The 2019 vintage will be regarded as a great vintage in the Hunter Valley. A dry winter was followed by good rainfall in spring and summer which set the vines up with healthy canopies.
Swan Hill & Hunter Valley
Pale ruby pink.
Displays lifted aromas of ripe red cherries and strawberries with hints of floral notes.
Delicate flavours of fresh strawberry and raspberry fruits