In the cellar we had the new Coquard and Bucher presses installed, which allowed us to harvest and process more grapes in a day than in the past. This enabled us to harvest all the MCC grapes on Twee Jonge Gezellen, before the notorious end-of-January heat wave arrived. This in turn yielded pressed grape juice with amazingly low pH values and high acidities.
Notable were the high malic acid concentrations in the juices and fermented base wines. This together with the healthy fruit should make some outstanding MCC. All very exciting!