Pandiculation Shiraz

Grapes were hand sorted, destemmed and lightly crushed. The two cultivars were vinified separately. Fermentation took place in closed fermenters and was followed by a maceration period of 14 days after primary fermentation.

Fruit for this blend was carefully selected from two blocks of vineyards in different regions, chosen for their soft ripened fruit and tannins. The Shiraz grapes ripened in deep soils ensuring balanced growth and fruit that ripened at lower sugar levels. The Grenache is a bush vine block, producing smaller bunches with intense flavours. Efficient canopy management practices such as suckering and tipping ensured sufficient sunlight penetrated the canopy. Both parcels of grapes ripened with a natural high acidity and lower Ph level. The grapes were handpicked in late February, very early in the morning, which allowed for the grapes to be delivered cold to the cellar.

The Shiraz was matured separately in French oak for 18 months. The Grenache is unoaked to preserve its natural fruit character. Malolactic fermentation took place in the barrels.