From May 9th to 11th, 2012. We hand harvest 100% of our estate grown fruit. After selecting the best bunches from the vineyards, a second selection happens at the winery, in sorting tables. Then the grapes were destemmed and gently crushed.
Prior to fermentation, the crushed must underwent a cold soak for five days at 10º Celsius (50º Fahrenheit). The must was then heated to 18º Celsius (64º Fahrenheit) and the different lots were inoculated with yeast strains – BM 45, D80, and D21. One tank was fermented with natural yeast. Fermentation temperatures: 26º to 32º Celsius (79º to 90º Fahrenheit). Post fermentation maceration: one week. Malolactic fermentation in stainless steel tanks
SYRAH 2012_1 (40 downloads)