The fifth vintage from a selected Wellington vineyard. 2002 was a lesser vintage. Only partial destemming was allowed as a small amount of carbonic maceration was introduced. As normal the must was fermented using wild / natural yeasts exclusively. The fermentation temperatures ranged from 26-34°C with regular pump overs and punch downs in large open top wooden cuvee. As the alcoholic fermentation was slightly longer than three weeks no post fermentation maceration was allowed. After pressing, the free run went into second and third fill casks where malolactic was completed naturally. An egg white fining after 18 months was followed by a racking and the wine was returned to casks for a further 9 months. After 27 months the wine was again fined and racked, assembled and bottled without filtration or cold stabilization.
Boekenhoutskloof, Syrah 2002