Description
WINEMAKING PROCESS
Grapes are planted on a north-west facing slope with a high potential, medium structure yellow-brown soil type (Tukulu). All were hand-picked mid-February. Fermentation initiated in 500l open-top oak barrels with 20% of the total crush fermenting naturally and the balance with commercial yeast. Pump overs and manual punch downs with regular intervals were done during fermentation to maximise extraction of flavour. Wine pressed early off the skins, leaving a higher RS, into all new 225l American oak and French oak barrels, where fermentation would finish.
MATURATION
All the wine was aged in new and 2nd fill oak barrels for 16 months. This wine uses a combination of 40% American and 60% French oak.
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