Shiraz

The Syrah was hand-harvested in parcels and transferred into open top fermenters. A small percentage of bunches were whole bunch fermented. Natural fermentation followed, with pump overs to extract colour and flavour from the skins. After fermentation, the wine was pressed off the skins and malolactic fermentation was completed in barrels and foudres to stabilize the colour and give the wine palate length. The wine spent 8 months in seasoned 500 litre and 300 litre French oak barrels and 2500 litre foudre (Austrian Oak).