We’ve been harvesting every morning for six days in the trot, starting at a ridiculously early time before the sun comes up. The days have been dry and sunny since a heavy downpour in the middle of the month. Sandwiched in between the Sauvignon and the Semillon since then, we harvested some Merlot for our rosé at sparrow’s fart last Sunday.
— Gavin Quinney (@GavinQuinney) September 25, 2016
We choose to harvest the bunches from this high yielding block earlier than we would do for red, as the acidity needs to be racier and we want less sugar – and therefore alcohol.
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