Fermented at 24 degrees Celsius in stainless steel, transferred to barrels Fermented at 24 ºC in open stainless steel vats. Regular manual punch-downs were done during fermentation. The wine was transferred to barrels for malolactic fermentation and further maturation.
40 months in 100 % new French oak 225 litre barrels.
SA Young Wine 2015 – Champion Shiraz