Zorgvliet Richelle 2019

In the cellar

Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation occurs spontaneously and, in some cases, finished with a pure strain. Extraction was done with a combination of punch-down, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels where they completed malolactic fermentation. The components were racked three times to enhance clarification and development. Blending took place after 16 months aging, after which the composed blend was aged in barrel for another 4 months. The wine was bottled after a total of 22 months. Barrel composition: 64% new - 225L French oak. 2019 was one of the most challenging harvests of the decade. Following the preceding drought years, vines were under pressure regarding nutritional reserves. A heat wave during winter 2018 caused vines to bud prematurely, further tapping low reserves. Nevertheless, rainfall during the growing season returned to long-time average figures and pulled the vines through. The weather was cool running up to harvest with only one moderate heat wave early in February. This sped up the ripening of early varieties such as Sauvignon Blanc and Semillon. White grapes were harvested over a short period and shows great natural acidity and freshness - overall great white vintage. Reds ripened more variable and careful treatment in the cellar was required. In general grapes were ripe at lower potential alcohols and wines should have great suppleness and finesse.