The Shiraz fruit was hand picked in 2 lots firstly March 2 then March 11. Malbec was picked on March 19. Once fermentation had commenced the must was pumped over 4 times every 24 hours. During ferment the must was kept between 22-26 degrees. Primary fermentation took place for 8-12 days. Once the wines were dry, they were pressed to tank where the free run juice and pressings were combined. We kept the parcels separate and then after 4 months in tank the wines were racked and the final blend was done. 20% off the wine was then transferred to 3-4 year old French Oak puncheons for 2 months. Following cross flow filtration, the wine was bottled on October 10, 2016, sealed under Stelvin screwcap.
Food Match: Lamb chops marinated with rosemary, olive oil and black pepper. Served with a basil dressing, grilled capsicum and zucchini, pink salt and cherry tomatoes.