| Technical Description: Our ripe dry organically grown O.G. Shiraz was hand picked at 13 Be' from our vineyard on the 6th March 2004.
This is one of our 'Old Label' vintage wines (we changed our name in 2010)
After crushing the ferment was started with natural yeasts and continued at 30C until the ferment proceeded through 6 Baume'.
Then, the must was drained, basket pressed and returned to an open fermenter. Once the sugar was a desirable level the wine was transferred to oak barriques with a little yeast lees for underground cellaring and maturation.
After 20 months the wine was bottled with natural cork without fining or filtering.
The wine had no clarification. Alcohol - 13 % pH 3.7 residual sugar less than 0.5 g/L
SO2, less than 40 ppm total in 2010 |
