Good July rains helped replenish depleted ground water reserves. Above average temperatures during November to January were ideal for ripening Sangiovese. Mild February conditions slowed the ripening down but this was accelerated by a few hot days preceding the start of harvest.
Grapes were crushed to drainers where they were held for 6 hours to allow colour development. This was far less than usual and was a sign of the fantastic colours that were developing in red grapes throughout the Barossa region. The free run juice was drained, clarified and fermented cold to retain the natural characteristics of the Sangiovese grapes.
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