This vintage, the vinification program diversified again with the arrival of two, 1800 litre Cocciopesto vessels (affectionately known as "Drunk Turtles") made from the famous Roman mix of Italian stone, sand, marlstone and terracotta. These follow our addition of concrete vessels last vintage and will assist with fermentation and maturation trials for Cabernet and Sauvignon Blanc.
Winemaker Tim Fearon runs through the evolution of our Sauvignon Blanc and the importance of plunging skin contact ferments to get air into the ferment and unearth flavours and tannins.
This programme is integral to our Premier Sauvignon Blanc, the skin contact adds complexity and a powdery, dry tannin finish, which is then being fermented in our Cocciopestos
An experimental arm of our winery program is fermenting in different materials, rather than traditionally used stainless steel tanks or oak barrels, with the above detailing our winery team cleaning and filling concrete eggs with Malbec.
These experiments allow us to discover how different materials lend themselves to our wine, which unearths different and exciting characteristics, changing the way we think about certain varietals and allowing us to incorporate elements into our full-time program.