DJL Shiraz

The fruit was destemmed and then crushed with open rollers to introduce whole berries into the ferment. The core component was fermented in static fermenters at 26oC for 6 days (co- fermented with a small portion of Viognier to add spice and a floral lift to the wine). A significant portion was fermented in open fermenters using wild yeast, adding a savoury element to the wine. The various batches underwent MLF and 14 months maturation in a selection of fine French oak barriques (40% new oak in total) prior to bottling.