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NORD BLOCK: Grown from very low yielding vines (3 tonne/acre) in deep red Cambrian soils (Basalt origin) on a slight easterly slope in the northern part of Heathcote region. To provide blending options, the fruit was hand harvested in two batches based on the lunar calendar cycle to reflect the cosmic influences on the primary flavour characteristics of the “Fruit” day and the “Root” day, whilst also considering the optimum balance, ripeness and intensity of flavour. The two batches were treated identically, mostly destemmed (approximately 70%); berries not crushed or pumped to preserve their physical integrity and transferred to two closed 4000 litre wooden vats, with the remaining 30% added as whole cluster. Natural fermentation with maceration (mainly pumping over to maintain berry integrity) for 40 days on skins for both batches was applied. The different batches of wine were aged separately in French oak barriques for 15 months, then transferred to large 2500 litres foudres for 4 months.Individual bottlings of “fruit” day and “Root” day was performed (1333 bottles of each), the remaining wine blended at a ratio of 2(fruit day):1(root day) and aged in a large stainless format to integrate, then bottled. No fining or additions except for light SO2 additions. Bottled without filtration.
NORD BLOCK: Grown from very low yielding vines (3 tonne/acre) in deep red Cambrian soils (Basalt origin) on a slight easterly slope in the northern part of Heathcote region. To provide blending options, the fruit was hand harvested in two batches based on the lunar calendar cycle to reflect the cosmic influences on the primary flavour characteristics of the “Fruit” day and the “Root” day, whilst also considering the optimum balance, ripeness and intensity of flavour. The two batches were treated identically, mostly destemmed (approximately 70%); berries not crushed or pumped to preserve their physical integrity and transferred to two closed 4000 litre wooden vats, with the remaining 30% added as whole cluster. Natural fermentation with maceration (mainly pumping over to maintain berry integrity) for 40 days on skins for both batches was applied. The different batches of wine were aged separately in French oak barriques for 15 months, then transferred to large 2500 litres foudres for 4 months.Individual bottlings of “fruit” day and “Root” day was performed (1333 bottles of each), the remaining wine blended at a ratio of 2(fruit day):1(root day) and aged in a large stainless format to integrate, then bottled. No fining or additions except for light SO2 additions. Bottled without filtration.