Gilbert-Estate-Shiraz-2016-750mL

Handpicked, fruit selected and hand sorted at harvest, these grapes were harvested in small lots in the early morning taking advantage of the cool morning temperatures. They were then destemmed only, and must was cold soaked for 48 hours prior to fermentation. This provided longer time on the skins, and allowed extraction of optimal tannins and colour from the grapes. Open fermentation took place in small batches and 2x 900L roll barrel fermenters, temperature was maintained at 22-30°C. The ferment was then basket pressed at matured in new (40%) and older French oak. 14% of the Wine was made up of the Barrel Ferment component. This component was drained out of the open ferment to fill 2 new French Oak barrels with Free Run at 3.5 Baume. Here it continued to ferment in a super reductive environment increasing its complexity and interest. This component adds a bit of funk and fun! The wine was bottled in November 2017 after a small addition of viognier.