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Organic Syrah grown in Canowindra. Left as whole bunches and co-fermented with chardonnay skins for 3 weeks. The free run juice was separated to a barrel and the rest of the fermenting grape skins were basket pressed to neutral American oak. After 12 months on gross lees the pressings barrel was bottled without the addition of sulphur.
Juicy plums and blueberry pie.
Organic Syrah grown in Canowindra. Left as whole bunches and co-fermented with chardonnay skins for 3 weeks. The free run juice was separated to a barrel and the rest of the fermenting grape skins were basket pressed to neutral American oak. After 12 months on gross lees the pressings barrel was bottled without the addition of sulphur.
Juicy plums and blueberry pie.