Vintage 2020 will be one we don’t forget in a hurry. Throughout budburst and ripening the Riverina region was experiencing drought conditions, so supplementary water was crucial. Harvested in the
beginning of March, just before Coronavirus lock down, this Shiraz was crushed and transferred straight to ferment, maintaining a temperature of around 26-28° to maximise colour extraction. Fermented in stainless steel with French oak chips, this wine is pressed at 1 baume and left to
ferment until dry. Malolactic fermentation is commenced after racking onto French oak, after this is complete the Shiraz parcels are blended, filtered and stored in stainless steel until bottling.