The Shiraz was harvested over three days in April; the 4th, 5th and 9th; providing us with a spread of ripeness throughout the block. Once in the winery it was fermented in separate batches, ranging in size from two to ten tonnes, with a range of techniques employed to further increase blending options and complexity in the finished wine. Each ferment was pumped-over early on and then hand plunged twice daily towards the end of ferment with each parcel encouraged to reach 28-30'C prior to being gently pressed off skins. Some batches were held on skins for an extended period, but all were pressed separately into a blend of new and seasoned French Barriques prior to final blending.
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