The growing season returned to the mean after 2018's¬¨‚Ä†unprecedented heat. Vines flourished with rain falling through the season. Early shoot thinning ensured balanced growth and healthy bunches with good fruit concentration. Numerous cold snaps during harvest meant there was a need for diligent frost fighting at day break.
Grown across the Estate with vines planted in the Waenga silty loam soils of our lower terraces and the more gravelly Lochar sandy loams of the blocks beside the winery.
Hand-harvested fruit was coldsoaked for four to five days before natural fermentation began. Gentle, selective timing of handplunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in some of the ferments. After fermentation we tasted the wines daily to assess the tannin development prior to transfer to barrel where maturation took place for 15 in French oak.
A medium bodied expression of the Amisfield Estate. Bright, perfumed red and blue fruit aromoatics, typical of the Pisa subregion. The flavours carry through on the palate, matched with fine, silken tannins, derived from both fruit and careful oak use. A defining feature of the vintage is a fresh acid line that drives the wine through the finish
Brix 23.6 - 24.9 pH 3.34 - 3.49
Titratable Acidity 5.1 - 7.2 g/L
Residual Sugar <1.0 g/L
Titratable Acidity 5.2 g/L
Vine Age (12-20) planted 1999-2007 Clone 667, 115, 777, UCD5 & UCD6
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