Catherine Marshall Peter's Vision 2021

Bunches were de-stemmed and slightly crushed. Berries were hand sorted at the crusher. The mash was soaked overnight in 500kg batches before yeast activity began where colour and tannin extraction occurred. A commercial yeast strain best suited to these two varieties was inoculated and fermented in open top vats. Juice and skins were punched down, (pigagé), and turned daily to control even heat distribution between the skin cap on top and must juice below for 20 days. Post fermentation maceration lasted three weeks for tannin polymerisation. Once fermentation was completed, the vats were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The wine was matured in 2nd and 3rd 225 and 300 litre French coopered casks for 17 months. Selected casks of both varieties were blended and lightly filtered to bottle.