The 2019 growing season, despite being a roller coaster ride, produced exceptional fruit. Although warm overall, it started with frosts in early Spring and even a blanketing of snow for Gibbston in November.
Fortunately, March and April provided a long steady ripening period, allowing the distinctive Coal Pit fruit flavours to fully develop.
Vineyard: 100% Sauvignon Blanc, hand harvested from vines dating back to 1994.
Winery: Foot stomped in a traditional manner and left on skins overnight. 30% barrel fermentation in new French oak, with extended lees contact.