in the vineyard : Aspect: South-West facing slopes
Elevation: 470m - 580m
Soil Type: Medium texture gravelly soils with a structured clay layer
Clones: SB9, SB11, SB133, SB159, SB161, SB316, SB317
Rootstock: R99, R110, 101-14, Ruggerie 140
Planting Date: 1998 - 2000
Trellising: Extended Perold
Plant Density: 2 564 - 3 472 vines/ha
about the harvest: Harvest Date: 10 - 19 March 2008 (Mountain Vineyards)
6 March 2007 (Mountain Vineyards)
Analysis at Harvest: Sugar: 22.5° - 23.4° B
Total acid: 7.6 - 8.3
pH: 3.23 - 3.35
Yeasts: Vin 7, VL3
in the cellar : The 2008 vintage was cool. The grapes were handled reductively through all the winemaking phases to ensure that all the crisp, cool climate flavours were captured in the bottle.
The grapes were given 12-18 hours of skin contact before pressing. The juice was allowed to settle for 2 days at 5° - 8° C before being racked after which VIN7/VL3 yeast was added.
Fermentation took place at between 12° - 14° C andthe wine wasleft on the lees for 8 weeks, adding richness and fullness to the wine.
Bottling date: 8 August 2008