Winemaking

Two parcels of Shiraz were havested for this wine, one from the
Summus Vineyard (Wilyabrup) and the other from our most
southern vineyard in Withcliffe, south of Margaret River. The fruit
was destemmed to both static fermenters and open fermenters,
the whole berries partially undergoing some carbonic maceration
during fermentation. The wines were pumped over twice daily for
the tanks, and hand plunged three times daily when in the open
fermenters. Part of the wine was fermented to dryness on skins
and pressed after 14 days, the balance left a little longer on skins to
even out the tannin profile. The wine completed MLF in barrel and
matured for 10 months in 20% new French barriques. Minimal
fining only with egg white prior to bottling.