This fruit was harvested in the coolness of the early morning before undergoing ferment on skins in stainless steel tanks. The wine was pumped over twice daily to build colour and structure. The Shiraz was pressed into old French oak. Maturation was for 10 months before blending and bottling.
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This fruit was harvested in the coolness of the early morning before undergoing ferment on skins in stainless steel tanks. The wine was pumped over twice daily to build colour and structure. The Shiraz was pressed into old French oak. Maturation was for 10 months before blending and bottling.
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