Winery & Vintage Info
Like the fabled character, the Beast is big and bold, yet has a beautiful soft side...
Selected from a single block high on the hill, where the soils are shallow and the sunlight is even, you can expect the Beast to exhibit great concentration of flavour and richness, with soft grippy tannins.
Vintage conditions were dry over summer & autumn. Temperatures in January & February were hot, with cooler weather in autumn. This delayed and extended harvest and produced vibrant colour with powerful fruit. Creating wine of power and elegance.
As it is with all great vineyard sites, this block’s expression of rich fruit and ripe, supple tannins result from the interaction between two key variables: soil and microclimate. 25-30 cm of Red clay loam topsoil overlying shattered limestone allowing the creation of naturally low yields with intensive flavours. The block’s position is elevated and enjoys long, even sunlight exposure, further intensifying the aromatic and flavour profile.
The fruit was de-stemmed & left on skins in open top fermenters for 8-12 days. A slow fermentation was achieved with temperatures ranging from 18-22˚C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (60%) and 2nd use (40%) French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winery Notes
