2019 Muscat Appassimento

At harvest we decided to pick by flavour and concentration in the grapes. We then dried these clean, flavourful grapes in our kilns to increase sugar and concentration. With careful monitoring and testing we dried the berries for 4 weeks before carefully removing from the kilns and whole cluster pressing in our gentle bladder press. At the juice tray we tasted the juice to cut off at the exact flavour profile we wanted and did not extract too many phenolic characters from the grape skins and seeds. The juice was cold settled and racked to a Bourbon barrel for alcoholic fermentation. Our 2019 Muscat Appassimento is best noted for its aromatics and texture. When the alcoholic fermentation and malolactic fermentation are complete and flavours are perfect, we then stop the fermentation with the addition of sulphur. Finally, we remove the 16 month aged wine from barrel to tank, then protein stabilize, cold stabilize and filter prior to bottling.