Varietal 47% Syrah, 27% Pinot noir 26% Grenache
Soil Type Alluvial sand on layers of clay
Harvesting dates 28 January, 2 February & 1 March
The grapes were harvested at 20˚B in the early morning to maintain the night temperature. It was then whole
bunch pressed under reductive conditions and not allowed any skin contact. The juice was cold settled for 24h
before being cold fermented in a stainless-steel. It was then aged for 3 months on fine lees before being stabilized
Alcohol 11.78 %
Residual Sugar 1.5 g/l
Total Acid 5.8 g/L
VA 0.26 g/L
FSO2 40 mg/L
TSO2 133 mg/L
Production 1039 cases (6) bottled under screwcap
Ready to drink and will age well for another 2 years.
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