Organic Shiraz WA

The fruit was crushed, destemmed and pumped into a tank.  The ferment was started with wild yeasts and continued at 30C until the ferment proceeded through 6 Beame'.

The must was drained, basket pressed and the juice returned to an open fermenter. The ferment continued until the carbon dioxide gas production slowed.  Once the sugar level was low the wine was pumped to oak barriques with a little yeast lees for underground cellaring and maturation.

After 20 months the wine was bottled with natural corks without fining or filtering.

The wine had no clarification.  Alcohol - 13 %    pH 3.7    residual Sugar less than 0.5 g/L

SO2, less than 44 ppm total in 2010