The grapes were crushed into and fermented in 5, 7 and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs 3 times daily to extract co... more >>

Crushed into and fermented in 5 and 10 tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour, flavour and tannin. Following an a... more >>

The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs 3 times daily to extract flavours, colour and tannins. The batches... more >>