Alc: 15%; RS: 2.07g/L; pH: 3.67; TA: 5.21g/L
The Shiraz is picked from a single block on Cape Vue.
The grapes arrive at the cellar in the morning and are de-stemmed and crushed to open top fermenters. Grapes are inoculated followed by a daily punchdown until fermentation starts. During the peak of fermentation, the juice/skins are punched down twice a day, morning and evening, with a pumpover in the afternoon. Post fermentation the wine is left on the skins for 2 weeks, before pressing and transferring to barrel for 12 months. MLF is completed in barrel.
You have to be of legal age to proceed