Hand-picked fruit was whole-cluster pressed to tank, with only a small amount of sulphur added to protect from oxidation. The juice was left to lightly settle for 24 hours before transferring cloudy juice to older, 500 L, French Oak puncheons for a completely ‘wild’ fermentation with the yeasts naturally occurring in the vineyard and winery. After fermentation the wines are topped and left to mature on their lees for 11 months, without SO2 and partial malolactic was completed. This gives the wine added complexity and texture.
The 21/22 season is one for the books. Winter rains replenished parched soils and broke a three-year drought. A warm and wet winter continued into spring, bringing lush growth to the vines, and a perfect flowering. January was warm and dry, and dropping excess fruit was necessary to ensure quality fruit. Our Sound of White vineyard in the Waihopai Valley is elevated above sea level, cooler and drier, and the fruit harvested later than other parts of the region. This is uniquely Catalina Sounds.