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Cool, crushed whole clusters of Syrah were placed in fermenters with 20 destemmed berries added on top. Minimal SO 2 was added and, as with all our wines, no further additions were made. The must was initially pigeaged once a day. After about 4 days, fermentation began with indigenous yeasts and the cap was kept moist with one or two gentle actions per day, depending on extract and tannin development. Temperatures were kept below 28 C Fermentation lasted 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact was given. The wine was then pressed to barrel for malolactic fermentation and maturation Each parcel was racked in Spring to blend the wine, which was then returned to barrel and later bottled unfiltered and unfined.