Kanoa

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

Once de-stemmed, the berries underwent a second-hand sorting selection process. No crushing of the berries took place and was inoculated with yeast to start the alcoholic fermentation process. Once completed, cold-soaking took place for one day at 15C. The grapes were left on the skins for 21 days. Punch-downs and pump-overs occurred regularly ensuring smooth well-structured tannins.

Only berries of premium quality were hand-picked in the vineyard, leaving all sunburnt berries on the vine.

Finally, the wine was lightly pressed and matured for 18 months in French oak barrels. Twenty percent went into 1st fill French oak and the rest into 2nd and 3rd fill.