Description
The Shiraz (62%) 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 (36%) 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 15% new French Oak barriques for natural malolactic fermentation and maturation, where the wine
spent 24 months before a light filtration and bottling.
