The best parcels of Shiraz were de-stemmed & crushed and then cold soaked for several hours. When a good balance of colour and flavour was achieved, the juice was drained off skins, settled and racked clear, prior to cool fermentation. The individual parcels were then blended, stabilised and repared for bottling.
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The best parcels of Shiraz were de-stemmed & crushed and then cold soaked for several hours. When a good balance of colour and flavour was achieved, the juice was drained off skins, settled and racked clear, prior to cool fermentation. The individual parcels were then blended, stabilised and prepared for bottling.
Vintage: 2014
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