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Specifications
In the cellar
The Viognier was partly fermented in stainless steel tanks and then completed fermentation and malolactic in 60% new French oak 225L barrels. Both red varieties received four days pre-fermentation cold maceration prior to fermentation in stainless steel tanks. The Shiraz and Mourvedre then completed malolactic fermentation in 70% new oak 225L barrels and matured in these same barrels. The Shiraz and Mourvedre was then blended and matured in 40% American and 60% French oak barrels for 12 months.
In the vineyard
Planted in granite/Tukulu (decomposed granite)/ Table Mountain Sandstone
Ageing
12 months
Cultivar
74% Shiraz; 23% Mourvà¨dre; 3% Viognier