| Technical Description: Our ripe dry organically grown Shiraz was hand picked at 21 Be' from our vineyard on the 6th March 2010.
After crushing the ferment was started with natural yeasts and continued at 30C until the ferment proceeded through 11 Baume'.
Then the must was drained, basket pressed and returned to an open fermenter. Once the sugar was a desirable level the wine was fortified with certified organic neutral brandy spirit prior to underground cellaring and maturation.
After 17 months the wine was bottled with natural cork.
Alcohol - 18.5 % pH 3.7 residual Sugar about 5 Baume'.
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