Carignan

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. Bunch sorting as well as berry sorting is practiced to make sure only the best grapes are used in our wines. We make use of a Delta Oscillys De-stemmer with a very soft action. The grapes are rolled off the stems, preventing the extraction of harsh unwanted phenolics. The 750kg of Carignan was de-stemmed to 3 x 300L flexcubes which were placed in the cold room for a maceration period of 2 weeks. Once spontaneous fermentation started, we inoculated with yeast. Post Fermentation, the wine was drained off the skins and lightly pressed by hand.

Malo-Lactic Fermentation took place in 2 x 300L flexcubes, after which only 1 x 500l barrel was matured in second fill French Oak. The wine only underwent a light filtration before bottling.