Picked in small crates and left overnight in cold room to bring temperature down to roughly 10 degrees Celsius
The challenge is to interpret the current vintage conditions in order to balance whole bunch, destemming of grapes and adding stalks (tannins).
A combination of whole bunch, destemmed grapes and stalks go into a stainless steel tank and left until natural fermentation starts
One to two soft pump overs per day and left for roughly 2 weeks, pressed and wine transferred into older 225L French oak barrels (minimum oxidation during the process)
Barrel aging commences for 12 – 15 months.
Old Vines Cinsault 2015