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2008 | 2007 | 2006 | 2005 | |||||||||
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2008
The Syrah fruit was harvested in two phases during April; as always, all the fruit was hand picked. On one of these occasions a percentage of Viognier was harvested in order to include the white fruit in the red ferment. The Viognier free run juice was pressed off separately for the varietal white wine and the remaining Viognier skins only were included in the ferment. The consistency of the vineyard means that the winemaking from year to year is very similar. The fruit was destemmed and fermentation was carried out in small open top vessels: The skins were hand plunged during fermentation. The wine was pressed off at dryness and malolactic fermentation occurred in barrel. |
Australian Gourmet Traveller WINE, June/July 2010 Bob Campbell, MW, |
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The 2008 Syrah then rested in barrel for 21 months. We have reduced the amount of racking done while the wine is in barrel as, over the years, we have determined that the wine seems to prefer little intervention whilst it is resting in barrel. The wine is monitored but generally left to its own devices. The winemaking philosophy is, and always has been, to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak. 2008 is the sixth vintage of la collina Syrah and as time moves forward we can see the evolution of the earlier vintages in bottle. We feel that this wine will continue to evolve in the bottle for the next 10 years. |
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P O Box 2508 Stortford Lodge Hawkes Bay New Zealand 4153 |
Bilancia Limited |
Telephone/Fax: 64 6 844 4301 |
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