Description
Careful bunch selection was carried out in the vineyard. The Grenache and Cinsault grapes were whole-bunch pressed, settled overnight and then allowed to ferment in 500 litre old French oak barrels. The Syrah portion was whole-bunch pressed and then transferred to steel tanks for fermentation in order to preserve freshness. The Cinsault and Grenache went through secondary fermentation for added aromatic complexity. This wine was partially matured in old oak barrels for 11 months, adding complexity and body.
