| Dates harvested | 23-24 March 2018 Harvested by hand with extremely careful selection |
|---|---|
| Sugar level (Brix) | 21-22 |
| Alcohol | 12.4% |
| Total Acidity | 7.3g/l |
| Residual sugar | < 1g/l |
| pH | 3.03 |
| Vinification | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks. |
| Date of Bottling | 9 November 2018 |
| Bottles produced | 1,994 |
| Remarks | From Boulders Vineyard on Martinborough Terrace (leased since 2017 vintage). 2018 season recorded one of the highest GDD in recent years but it cooled down significantly from February into the harvest (only 2 days over 30℃), preventing over-ripening. Disease and insect pressure were high due to the higher temperature and able to harvest only one in four bunches (Botrytis affected bunches went into the late harvest wine). Bone dry but with plenty of citrus fruit backed up by ripe yet focused acidity. 988 Cork, 1,006 Screw Cap. |
