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 taken to second-and-third-fill French Oak for natural malolactic fermentation and maturation, where the wine spent 26 months before a light filtration and bottling.
