Fighting Gully Road Gros Manseng ‘Moelleux’ 2024 (375ML)
The growing season leading up to the 2024 vintage was cool and dry, but not without timely rainfall showering
intermittently throughout the earlier stages of the growth period. This allowed us to set up the canopies and bunch exposure for the months leading into harvest. The regular rainfall events throughout the season kept temperatures cool; and prevailing east and north-east winds provided a warmth, and humidity – lifting aromatics across all varieties.
Grapes were harvested at the end of the season when fully ripe and partially shrivelled. They were then crushed and allowed to soak on skins to allow sugar from dried berries to become released prior to pressing. Juice was transferred to barrel where fermentation and maturation took place.
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Fighting Gully Road Gros Manseng ‘Moelleux’ 2024 (375ML)
Fighting Gully Road Gros Manseng ‘Moelleux’ 2024 (375ML)
The growing season leading up to the 2024 vintage was cool and dry, but not without timely rainfall showering
intermittently throughout the earlier stages of the growth period. This allowed us to set up the canopies and bunch exposure for the months leading into harvest. The regular rainfall events throughout the season kept temperatures cool; and prevailing east and north-east winds provided a warmth, and humidity – lifting aromatics across all varieties.
Grapes were harvested at the end of the season when fully ripe and partially shrivelled. They were then crushed and allowed to soak on skins to allow sugar from dried berries to become released prior to pressing. Juice was transferred to barrel where fermentation and maturation took place.
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Description
The growing season leading up to the 2024 vintage was cool and dry, but not without timely rainfall showering
intermittently throughout the earlier stages of the growth period. This allowed us to set up the canopies and bunch exposure for the months leading into harvest. The regular rainfall events throughout the season kept temperatures cool; and prevailing east and north-east winds provided a warmth, and humidity – lifting aromatics across all varieties.
Grapes were harvested at the end of the season when fully ripe and partially shrivelled. They were then crushed and allowed to soak on skins to allow sugar from dried berries to become released prior to pressing. Juice was transferred to barrel where fermentation and maturation took place.