Hither & Yon Grenache Mataro 2017

The fruit was hand-picked and delivered to the winery on March 22 (Grenache) and March 23 (Mataro). Gently destemmed and cold crushed to 2 tonne open top fermenters, the varieties in separate batches. We aimed to retain at least 50% of whole berries, keeping cool, then gently warmed to ferment over 2 days. Once fermentation had commenced the must was gently pumped over 4 times every 24 hours. During
ferment the must was kept between 22-26 degrees. Primary fermentation took place for 8 to 10 days. Once the wines were
dry, they were pressed to tank where the free run juice and pressings were combined. The Mataro was then transferred to 3 to 4 year old French oak where it underwent malo-lactic fermentation. The Grenache underwent the same process but in 5 to 6 year old French.
After 6 months in Oak, we transferred both wines then co-blended in stainless, leaving for a period of 10 weeks. We believe this has harmoniously integrated the varieties so it is ready for youthful drinking soon after bottling. The wine was bottled at night following a micro screen filtration, on January 24, 2019. This wine is sealed under Stelvin screwcap.