A refreshingly new shiraz style, typically a lighter, easier drinking style featuring more red and wild berry fruit rather than the classic dark plum, dark cherry combination.100% Whole Bunch Shiraz had five days of carbonic maceration during which the fermenter was wrapped up to retain CO2 and carbonic characters. After this is went into an open-pot fermenter for its first foot stomp when ferment was down to 9.6Be. It was pressed off when dry (seven days later) to neutral French oak hogsheads, where it remained for five months, before it was racked and settled in tank, and then bottled unfiltered.
A refreshingly new shiraz style, typically a lighter, easier drinking style featuring more red and wild berry fruit rather than the classic dark plum, dark cherry combination.100% Whole Bunch Shiraz had five days of carbonic maceration during which the fermenter was wrapped up to retain CO2 and carbonic characters. After this is went into an open-pot fermenter for its first foot stomp when ferment was down to 9.6Be. It was pressed off when dry (seven days later) to neutral French oak hogsheads, where it remained for five months, before it was racked and settled in tank, and then bottled unfiltered.
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A refreshingly new shiraz style, typically a lighter, easier drinking style featuring more red and wild berry fruit rather than the classic dark plum, dark cherry combination.100% Whole Bunch Shiraz had five days of carbonic maceration during which the fermenter was wrapped up to retain CO2 and carbonic characters. After this is went into an open-pot fermenter for its first foot stomp when ferment was down to 9.6Be. It was pressed off when dry (seven days later) to neutral French oak hogsheads, where it remained for five months, before it was racked and settled in tank, and then bottled unfiltered.
A refreshingly new shiraz style, typically a lighter, easier drinking style featuring more red and wild berry fruit rather than the classic dark plum, dark cherry combination.100% Whole Bunch Shiraz had five days of carbonic maceration during which the fermenter was wrapped up to retain CO2 and carbonic characters. After this is went into an open-pot fermenter for its first foot stomp when ferment was down to 9.6Be. It was pressed off when dry (seven days later) to neutral French oak hogsheads, where it remained for five months, before it was racked and settled in tank, and then bottled unfiltered.
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