Exmoor Shiraz

The fruit was destemmed and then crushed with open rollers to introduce whole berries into the ferment. The core components were fermented in both static and rotary fermenters at 26oC for 6 days (1 component was co-fermented with a small portion of Viognier to add spice and a floral lift to the wine). The various batches underwent MLF and 14 months maturation in a selection of fine French oak barriques (25% new oak in total) prior to bottling.