Description
CELLAR INFORMATION Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes were basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks. The wine was then aged for 16 months prior to bottling. Fermentation Temperature: 28°C. 16 months in French tight grain oak barrels (20% second, 30% third fill and 50% fourth fill). VINEYARD INFORMATION From trellissed and bush vines averaging 21 – 28 years old grown on 100% decomposed dolomite granite soils.
