Description

VITICULTURAL DETAILS

Varietal                          47% Syrah, 27% Pinot noir 26% Grenache
Soil Type                       Alluvial sand on layers of clay
Harvesting dates         28 January, 2 February & 1 March
Balling                          201°B

VINIFICATION

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
and bottled.

WINE ANALYSIS

Alcohol                      11.78 %
Residual Sugar         1.5 g/l
pH                             3.24
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

MATURATION

Ready to drink and will age well for another 2 years.