The Grenache for this Kaesler Stonehorse contributes vibrant fruit and softness while the Shiraz provides palate depth and aromatic spice. The Kaesler Estate grown fruit was crushed and de-stemmed live yeast was then added for ferment. After malolactic fermentation the wine was racked and then retrned to barrels maturing in 3 year old French oak barriques for 15 months.
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The Grenache for this Kaesler Stonehorse contributes vibrant fruit and softness while the Shiraz provides palate depth and aromatic spice. The Kaesler Estate grown fruit was crushed and de-stemmed live yeast was then added for ferment. After malolactic fermentation the wine was racked and then returned to barrels maturing in 3 year old French oak barriques for 15 months.
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