about the harvest: Perfect terroir for Shiraz. Balance between yield and canopy size, small berries achieved by concept of no fertilizer and deficit irrigation. Green dropping 4 weeks before harvesting to get low production yields/hectare. Handpicked in the early morning.
in the cellar : Vinification: Open fermentation for 9 days. Press with basket press, left on lees for 6 months.
Wood ageing: 12 months in 225 litre barrels, 20% new USA barrels and 80% French, 1st, 2nd and 3rd fill barrels.
Malolactic fermentation: Malolactic fermentation took place on the lees in 225 litre barrels.
Production: 9600 bottles