Grapes are protected against oxidation by mild additions of SO2 and tannins/oak powder at offloading. From the first moment the grapes land in cement tanks, the process of colour and aroma extraction from the skins begins by hand punch downs, followed by an aeration stage to soften the stringy tannins.
After 5 to 7 days of pumpovers and fermentation, the skins are pressed gently taking care not to release any bitter tannins. The wine is then stored in American oak for 16-18 months. For this range, only the best barrels get selected, right before bottling.
Here, the fusion of Shiraz & Petit Verdot meets for the first time.
