Sarah’s Creek Shiraz

The grapes are immediately destemmed, but not crushed. Fermentation took place in stainless steel tanks for a period of 15 days at controlled temperatures. Aerated racking was done twice daily to ensure clean fermentation and soft tannins. The grapes were pressed in a bladder press, after which malolactic fermentation was completed in a combination of stainless steel tanks, American and French oak barrels.