Like all of Australia, the limestone coast was subject to an intense drought through the 2020 growing season. This resulted in extremely restricted yields with a lot higher skin to juice ratio than would normally be found in the grapes. As a consequence, the wines from the 2020 vintage are firmer than in what can be described as a normal year.
The fruit was machine harvested into 2-tonne bins and transported from the Bordertown Vineyard in South Australia to our Hunter Valley Winery -this is an 18-hour journey. Once the fruit arrives at the winery it is tipped into a receival hopper using a large rotating head forklift and crushed via a must chiller into red fermenters where yeast is added. At the tail end of ferment the refrigeration is turned on resulting in some non-fermented natural sugar being left in the wine, hence the richness on the palate.
The fruit was machine harvested into 2-tonne bins and transported from the Bordertown Vineyard in South Australia to our Hunter Valley Winery -this is an 18-hour journey. Once the fruit arrives at the winery it is tipped into a receival hopper using a large rotating head forklift and crushed via a must chiller into red fermenters where yeast is added. At the tail end of ferment the refrigeration is turned on resulting in some non-fermented natural sugar being left in the wine, hence the richness on the palate.
