About the wine
Berries gently crushed into satellite tank & deposited in open & closed fermenters. Cold soaked for 3-4 days at 9°C. Tanks heated to 18°C & inoculated with selected yeast. Fermentation allowed to peak at 28°C then brought down to 22°C. Fermenting cap manually punched down 3 times daily with 2 pump-overs per day. Mourvèdre is pressed and finishes ferment in barrels. Shiraz is given extended maceration after ferment. Total time on skins is 21 days. Wines pressed into 3rd and 4th fill 300L French Allier oak barrels. Malolactic fermentation completed in barrels. Left on gross lees for 10 mths, racked, blended & returned to barrels. After 16 months in barrels, the racked and filtered prior to bottling.