A dry winter in 2002 was followed by a very dry and warm January. Again, much needed rain fell in February and the cool dry weather that followed was perfect for the ripening of grape sugars and flavours.
The result is a vintage that has produced smaller volumes of intensely flavoured wines.
The grapes were fermented in both large static potters and rotary fermenters. Warm temperatures at the onset of fermentation and an average of 3-5 days post ferment maceration, have aided in extracting soft fleshy tannins and building palate structure.
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