WINEMAKING
The old Shiraz vines were harvested between March 17th and March 26th and the grapes gently destemmed into small open top fermenters. The grapes were fermented for 8-10 days on skins where hand pump overs were employed twice daily. The must was traditionally pressed and immediately filled to new and seasoned French & American oak hogsheads where it completed fermentation. The wine was matured for two years prior to bottling.