A combination of inoculated and spontaneous natural fermentation on skins for an average of 14 days in open vats. Gentle cap management using compressed air to protect aromatic qualities of the wine.
Fruit Source: Estate Grown, Single Vineyard
Variety: Shiraz
Region: Polish Hill River, Clare Valley
Fermentation: Wild yeast, open fermenters
Maturation: 14 months in French barrique, 15% new oak
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