The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation. The grapes spent seven days on their skins in open fermenters with regular hand plunging, twice daily pump overs as well as a drain and return of the juice to more gently extract colour, flavour and tannins. This was followed by soft basket pressing and malolactic fermentation in a combination of new and older French oak puncheons and hogsheads prior to eighteen months barrel maturation in our cellars.
NB - ONE (1) BOTTLE LIMIT PER CUSTOMER - Strictly allocated
Review by: Gary Walsh, The Wine Front
Review by: Philip White, Independent Weekly
Review by: RASQ Mediterranean Challenge
Review by: James Halliday, Australian Wine Companion 2011