Sarus Shiraz

Fruit was machined harvested and then crushed into stainless steel red fermenter’s with the skin cap continually irrigated helping to extract maximum colour and tannin. The ferment took place on medium toasted French oak staves helping to integrate soft oak flavours into the resulting wine. The wine was pressed at 2 Be and finished ferment and undertook malolactic fermentation in French and American oak Barriques.