The 2013 growing season was warm, but we did not get any heat-waves, apart from 2 days in the low 40°Cs in early January. The Heat Degree Days summation (calculated as the sum of the monthly daily mean minus 10°C for the months of October to April included) was 1,557 degree days, which is similar to the average for Saint Emilion (1,530 degree days). One striking feature of the 2013 vintage however was that we had on average warmer nights. This had a significant impact on the fruit: sugars were produced during the warm and sunny days, but these sugars were then metabolised into tannins, phenols and flavours during the night. Therefore, alcohol levels remain moderate - if not low - even though the fruit was harvested late, and as a result we have great colour for the reds and amazing tannins and flavours in all varieties.
The fruit was transported back to the Tiers winery in the Piccadilly Valley, Adelaide Hills where it was crushed and destemmed. The must was fermented in a mixture of 12 old French Vosges oak barriques and eight 600L demi-muids. After 15 days of fermentation, the wine was left on lees for one month without sulphur with one bâtonnage. It was then racked, lightly sulphured and transferred back into barrels and demi-muids on full lees, where it stayed for a further three months with lees stirring during the first month. It was then racked off full lees and left on fine lees for a further three months. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the significant texture.
