Technical Specifications
Alcohol 14.0%
Residual Sugar 4 g/L
pH 3.7
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz, Mourvedre, Viognier
Shiraz80%
Mourvedre19%
Viognier1%
Region Wellington
Harvest Dates February 2019
Fermentation Vessels Closed Fermenter, Stainless Steel, Oak Barrel
Maceration 1 days
Oak Types new French oak barrels and new American oak staves
Production Details Yield was 6 ton/ha. The grapes were harvested in three separate batches and fermented individually. A one-day pre-fermentation cold soak was given before inoculation with yeast. Mourvedre was pumped over every 3 to 5 hours in a closed fermenter. Shiraz was fermented in a closed fermenter and given combined pump-overs every 3 to 5 hours with alternating aerated pump-overs. After alcoholic fermentation, the wine was racked and malolactic fermentation took place in stainless steel tanks. The Mourvedre was then racked to new French oak barrels, while the Shiraz went into tanks fitted with 100% new American oak staves. The Viognier component came from a small batch of natural sweet Viognier to add fuller mouthfeel and fruit.
Tasting Notes
Nose: smokey bacon, butterscotch, vanilla, sweet black fruit, spice
Palate: savoury fruit, mocha, silky tannins