The Kroon Vineyard, with its ferricrete soil, is the highest vineyard on Iona. Winemaking Grapes were hand harvested into small crates and spend overnight in a cool room. Extensive bunch sorting by hand prior to destemming occurred. Bunches are destemmed without crushing. Grapes cold soak for 5 – 7 days. Fermentation occurs naturally in open top fermenters. During fermentation, the skin cap was punched through gently by hand twice a day and fermentation temperature peaked at 28°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (20% new wood, the rest 2nd, 3rd and 4th fill).Maturation in oak was for 12 months, on the lees for the full period. After aging for 12 months in barrel, the wines were racked and blended in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling. Oak Ageing Time: 12 Months Type: French 300 and 500L % wine oaked: 100 % new oak: 18
