Region: McLaren Vale
Variety: Shiraz
What's in the glass: Harvested and destemmed from a single block, the grapes were transferred into open-top fermenters, bypassing the crusher, with a significant portion remaining as whole berries. Fermentation on skins for just over two weeks using indigenous yeasts, with pump-overs conducted twice daily initially, tapering to once daily in the final days prior to pressing. Malolactic fermentation was completed in seasoned oak, 80% French and 20% American, followed by 16 months of maturation.
Farming: Organic
Vegan Friendly: Yes
