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All the different components are handpicked during the early morning hours and then cooled overnight in a temperature controlled room at 5°C. A large percentage (85%) of the Shiraz is then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. Of the Grenache, Mourvedre and Carignan, 30% is fermented as whole cluster whilst the balance is destemmed and crushed. This is followed by a three day cold soak at 9 °C, covered with a CO? blanket. Fermentation takes place in open fermenters. All the grapes ferment spontaneously. Extraction is obtained by three punch - downs per day.
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South Africa
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