Grape Variety Used:
Length/Type of Fermentation:
The grapes were handpicked and then mostly crushed and destemmed into 5 ton open top fermenters with the Grenache parcels being fermented with a "whole bunch" component up to 2.5%. After several days of cold maceration the musts were allowed to warm up for fermentation to proceed. During the peak of fermentation the batches were pumped over a minimum 4 times daily to extract colour, flavour and tannin. On skins for 14 days.
Length/Type of Aging:
Aged for 17 months in 3, 4 and 5 year old French hogsheads and 12 months in bottle before release.
- -6750 ML