Oliverhill 'Red Silk' Shiraz 2016

The fruit is hand picked determined by flavour. The fruit is destemmed-crushed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah Yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are predominantly Vicard Troncais, French oak. Malolactic fermentation takes place in barrel; the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise.