Quality
The wine is made from the pressing fraction of the juice, lower in acidity and with more flavour.
The wine had a natural alcohol level of 10.2% and this was tweaked to 11%. It was inoculated with a Burgundian yeast and was fermented at 16C (cool) to preserve its delicate aromatics. It was racked off its yeast lees in the new year and allowed to settle. It was racked a couple more times before bottling.
Analysis showed the wine to be stable and a decision was made to bottle the wine without fining or filtration. It was duly bottled on 22nd June 2011 into clear burgundy bottles.
This was the first wine to be bottled on the newly commissioned bottling line at the Hush Heath winery.