Barossa Valley/McLaren Vale
Crushed, de-stemmed and fermented in five, seven and 10 tonne open top fermenters with regular pump overs; up to three times daily during peak fermentation to extract colour and tannin. Following 12-21 days of “on skins” maceration the free run was drained to tank with the skins then pressed. Both the free run and pressings are blended to tank and then racked to oak after 24 hours. Malolactic fermentation takes place in barrel. Minimal fining and non-filtered.
23 months maturation with 25% new French oak. The remainder in one to four year old French oak.