De-stemmed to open fermenters, approx 15% whole berry, for a short soak. Fermentation peak at 30°C with up to 4 pump overs per day, reducing towards the end of ferment. Drained & pressed at dryness after 9 to 12 days on skins, block dependant, settled for 24 hours before racking to oak and tank for MLF.
A true expression of Langhorne Creek Shiraz, this is a medium bodied wine showing intense lifted spice aromas and dark berry fruit. The palate is long and silky with fine tannins, offering juicy plum and blackberry fruits, with notes of clove and pepper.