WINEMAKING

Harvested at optimum flavour levels when the tannins are ripe and the seeds are brown, which is determined by the winemaker regularly tasting the grapes. The Petit Verdot is managed carefully to ensure a maximum yield of 5 tonnes to the hectare, which ensures even ripeness and maximum quality potential in the grapes. Crushed and destemmed gently to allow some whole berries through into the fer- ment, the must is innoculated with neutral yeast to allow natural fruit expression. Once the cap of skins has risen, the juice is pumped over the skins twice daily for half an hour so that colour and flavour is ex- tracted from the skins, and the ferment is cooled naturally. The wine is pressed off the skins and fermenta- tion is completed in tank. Once complete, the wine is racked off solids and innoculated for the second fer- mentation with malo-lactic bacteria. The wine then goes into new French oak until bottling after 12 months.