Grapes are fermented in small open vats allowing precise judgements as fermentation proceeds, and colour, flavour and tannins are extracted from the skins. Towards the completion of primary fermentation, the skins are pressed and the wine run to barrel for finishing and maturation. The blend is assembled in late summer, prior to bottling ahead of the next vintage.
With El Nino has come a progressively reduced rainfall over the last four years. Spring has been a little wetter and summer has had more temperature extremes. In 2009 spring was once again wet and blustery and looking on track to be something like 2008
But a heat spike in January 2010 with a week of 35 degree plus (unheard of in Margaret River) bought whites in to line very quickly and within an instant they were coming off somewhat earlier than average. Reds drew out as things cooled off quickly heading into March. Patience to get tannin ripeness in reds proved dividends though an early break to the season with rainfall had us on the edge of the seat
All vines on the McHenry Hohnen vineyards are grown on a single bilateral cordon with a vertically trained canopy. It is a simple and practical format that maximises light penetration and maintains a balanced vine.
This is a blend of three family vineyards. Tempranillo fruit comes from McLeod Creek, Graciano from Burnside and the remainder from our Rocky Road Vineyard.