The grapes were hand picked at 25.8 degrees balling and stored in a cold room at two degrees Celsius. The fruit was hand sorted over a sorting table, where damaged and burnt berries were removed. Fermentation took place in Foudre (open-top French oak barrels), after which the skins were gently basket pressed. After being transferred to 60% new French oak barrels for malolactic fermentation and maturation, the wine spent a total of 12 months in a combination of older and 40% new wood.
Deep red in colour with blackberries, plums and a hint of spice on the nose. The palate is round and full, with a well balanced acidity and robust tannin structure.
100% Petite Sirah
|Wine of Origin||