Esk Valley Reserve Syrah 2014

Description

The fruit was destemmed and transferred for fermentation to a 1930s open-topped concrete fermenter. Fermentation began spontaneously and when active the fermenters were plunged by hand up to four times daily. Once dry, the new wine was macerated on skins and after a total vat time of approximately 30 days pressed to barrel for malolactic fermentation and ageing. Fifty-five percent of the barrels were new. The wine was bottled in December 2015.

Tags

Red Wine, Syrah Blend, Wine