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whole-cluster pressed and fermented with indigenous yeasts in seasoned oak and stainless steel
junpier berries
Brilliant crimson with electric purple hues
Around 20% is fermented in new French oak puncheons
with beautiful primary fruits
Yeringberg Shiraz ABV 18.0 whole-cluster pressed and fermented withSourced from vines planted in 1999 and drawn from three clones a century old selection alongside PT23 and 1654 this Shiraz is crafted with precision and restraint. Fully destemmed with a mix of crushed and whole berries, the ferment includes a small co fermented portion of Marsanne, Roussanne and Viognier (under 3%). The wine spent 23 days on skins and was matured for 19 months in hogsheads, 25% new. The vintage emphasises aromatic elegance and
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