Cases Made 300
Residual Sugar 5g/L or 0.5%
Malo Lactic Fermentation 100% completed
Fermentation Stainless Steel Tank
Blend 100% Norton
Fruit for this wine was picked during the last week of October at an average of 26 brix. Fruit was chilled overnight then crushed and de-stemmed and transferred to tank. 30% whole berries were left to ensure a fruit forward style of wine. Sulfur and Enzymes were added and yeast 71B was added and fermentation was completes in 3 days at 90 degrees. The wine was racked to tank and skins transferred to press. The press wine was added to the free fraction for added tannin and complexity.
M.L bacteria was added to the wine and was conducted in tank, and after completion, the wine was racked to tank.
We experimented with micro-oxygenation whereby we added a certain amount of oxygen in mg/L into the wine using a regulator and sparging stone. As this wine was tank matured we were trying to simulate ageing conditions that would take place in the barrel.
Prior to bottling the wine was egg white fined and filtered through a 1 micron filter pad and 55ppm sulfur was added.
Color: Dark and inky, very typical of Norton.
Nose: Black berries, with earthy and truffle components. Has an underlying leathery component.
Palate: chewy tannins, dark fruit [plums and cherry], slight fizzy due to CO2, fresh acidity on the front.