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Te Muna Estate
The grapes were hand-harvested, then whole bunch pressed straight to barrel without settling. The juice was fermented in one 500 Litre Puncheon and three older barriques to bring complexity. Once dry, the wine went through Malolactic fermentation while receiving 4 lees stirs over 4 months. The wine sat without sulphur until one week before blending in February. The wine received no fining, and only a light filtration before bottling.
Harvest date: 19th March, 2020 - Brix 20.7, pH 3.05, TA 10.9 g/L
Wine analysis: Alc. 13.5 %, pH 3.15, TA 6.00 g/L, Residual sugar <1 g/L
Oak Maturation: 100%, 50% in one new 500L puncheon.
Bottling date: 7th May, 2021
Allergens: Contains sulphites