Fairview Tannat

The Tannat grapes were destemmed, lightly crushed and fermented in stainless steel tanks. Gentle pump-overs were done three times a day.  Just before the end of alcoholic fermentation, the wine was pressed off the skins to prevent too much tannin being extracted and to ensure the fruit flavours were preserved. The wine was transferred to 20% new French oak barrels and 80% 2^nd and 3^rd fill French oak barrels for malolactic fermentation and maturation, where it spent 12 months in barrel before bottling.