Dark black brooding aromatics showing lots of spice, wildflower and a red and black fruit mix. Followed by a serious dense and textural palate with great poise, elegance and persistence.
2016 Vintage Report:
After a warm, early start to the season, an unusually cold November saw snow fall on the mountains. We were walking around with woolly hats, the vines didn't progress in November at all and it put a halt on things, but the vines soon caught up with a warm December, January and February. It was a drier season than normal although rains in February created some good soil moisture. Harvest was short and sweet, taking around two weeks rather than the usual four.
Wild / indigenous yeast in 7 different ferments, hand plunged 2 times a day, 20% whole bunch.
Planted in 2000; elevated north-east facing terraces with free draining deep gravel, loess and clay
Biodynamically Farmed; Certified Organic