Argument Corner Field Blend Red

The bunches and loose berries were table sorted, with damaged grapes and loose leaves discarded. After a gentle crush, the mash was chilled overnight. It was then allowed to recover to room temperature before fermentation started. Open tanks were used with two hourly punch-downs, until most of the grape sugar had been converted. The mash was then pressed with the last steps of fermentation taking place in barrel, where the wine remained for 24 months. 100% barrel matured (30% new)

All of the grapes from the three varieties combined this wine were harvested in a single morning and combined in the vineyard before crushing and fermenting together in a single batch. This unusual process is the way all great red wines were once made, before the invention of stainless steel fermentation and storage vessels.