Description
The Shiraz (80%) and Viognier (2%) grapes were co-fermented with 30% whole cluster, carbonic macerated grapes to freshen up and give additional spice and fragrance to the wine. The Mourvèdre (18%) was picked very ripe to allow soft, round tannins to be extracted during fermentation in stainless steel.
After fermentation, the two components were second and third fill French Oak barriques for natural malolactic fermentation and maturation, where the wine
spent 26 months before a light filtration and bottling.
