Cultivar 74% Shiraz ; 24% Mourvedre; 2% Viognier
Situation of vineyards
South-western slopes. Mainly deep Red sub soils with dark, sandy topsoil. Small bunches and a perfect balance between growth, vigour and yield.
Alcohol by volume 14 %
Total Acidity 5.36 g/l
Residual Sugar 3.5g/l
The grapes were harvested in three separate batches and fermented individually. Pre-fermentation cold soaking was given for 1 days before inoculation with yeast. Mourvedre was pumped over every 3-5 hours in a closed fermenter. The Shiraz was fermented in a closed fermenter and given combined pumping over 3-5 hours with alternative aerated pump overs.
The wine was racked after alcoholic fermentation and malolactic fermentation took place in stainless steel tanks. The Mourvedre was racked to barrel after malolactic fermentation in new french oak barrels and the Shiraz into tanks fitted with 100% new American oak staves. After the Viognier’s fermentation, the lees was added to the Shiraz.