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“A pink hue with a light savoury nose, an earthy palate with red currants and a long, dry finish.”
The Shiraz was hand picked early in the morning in February, destemmed and crushed before staying on skins for a few hours. The juice was then drained and cold settled for 48 hours and racked off to two nine year old French oak puncheon barrels. Fermentation temperatures were kept around 20°C to retain fruit flavour and freshness in the wine. After a trouble free ferment, were left on gross lees for three months for added texture prior. Finally the wine was filtered prior to bottling.
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