VWnes planted between 1974 and 2000
90% Shiraz 10% Mataro
Open fermented as separate parcels and blended post barrel maturation.
Transferred direct to open fermenter. 7 day cold soak and 5-7 day fermentation with cultured yeast acclimatised and added at the end of cold soak. Pumped over twice daily and fermented between 22 and 28 degrees C. Slotted screen bag pressed to tank. Racked off gross lees to barrel after a few days settling for malolactic fermentation. Approximately 40% new French oak (Hogsheads) for around 2 years.Balance being 2nd and 3rd fill French oak.