All grapes were hand picked in small lug boxes pre cooled to 5\u00b0and sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French oak \u00a0(25% first fill the rest second third and fourth fill.) The wine spent between 12 – 14 months in barrel before bottling and labelling.<\/p>\n","protected":false},"excerpt":{"rendered":"
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