in the cellar : Crush/Destem: Yes, rollers open, mash cooled
Cold Maceration: Cabernet Sauvignon - none, Shiraz 3 days at 14ºC
Fermentation: Cabernet Sauvignon, 8 days using WE372 yeast, Shiraz 5 days using L2323
Pressing: Straight after fermentation
Malolactic: Completed in tanks, left on lees for 5 months.
Stabilisation: Cold stabalised followed by a coarse bulk filtration.
Bottling: 1 micron Filtration
Cork 45 x 24 Super Cork. 248 Metalbox Glass 750ml Claret bottle