Individual vineyard parcels of Shiraz and Grenache were selected when they reached optimum sugar and flavor equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, enhancing the unique characteristics of each vineyard. Fermentation was carried out in open top and static fermenters and pumped over twice a day. The ferments were pressed to seasoned French and Hungarian oak barriques, where they were nurtured for 12 months prior to blending and bottling.
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