The summer was generally mild, though there were some hot spikes. With reasonably low moisture in the clay following a dry winter, the vines immediately adjusted their fruit levels and crop was down, which suited a slightly longer ripening in the milder summer. Acid levels were good for this vintage, tannins were ripe and very fine, and some parcels suited an extended maceration of up to 11 days. Post press saw it barrelled down quickly with lees for 18 months in 2-3 year old French oak. There were a few rackings to work the tannins and remove the heavy lees prior to barrel selection for blending, and bottling in late 2010.
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