Description
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Special trips were made to Spain to select clones especially suited to the very cool climate at Charleston, and the result is a complex mix of 8 very different clones but all perfect for our Adelaide Hills Vineyard. The clones were hand harvested together, crushed to an upright 10. Fermenter, where cultured yeast was added, and fermentation proceeded for 8 days on skins. Pump-overs occurred twice per day, and temperatures held in the 23-25°C range. Run-off skins for pressing occurred at around 1.5 degrees Baume, and pressings were added back to the free-run juice. The wine was added to 2011 French oak Hogsheads and matured there for 7 months.
***THIS BIN END ITEM IS NOT ABLE TO RETURN/ REFUND***
