The fruit was in excellent condition.
The weather was warm and sunny making harvest a pleasant chore.
The grapes were destemmed and crushed and DAP, MLF culture, tartaric acid, french oak mini staves and yeast were added to the must.
Fermentation started within 12 hours.
The cap is being plunged down (pigeage) every 4 hours during daylight hours.
We expect fermentation to be complete in 5-7 days.
For our celebratory vintage dinner we had roast leg of lamb with all the trimmings washed down with a 2007 Mount Pleasant Hunter Valley Blue Label Semillon and a 2009 Mornington Peninsula Paringa Estate Pinot Noir.
A rewarding end to not such a successful vintage this year.
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