60 year old dry grown Shiraz vines on the Bainton vineyard in the Broke Fordwich area were used to make this wine further adding to the intense flavour characters. The grapes were crushed and must chilled in a fermenter where skin contact was given. After 6 hours juice was drained from the skins and transferred into a small fermentation vessel. An aromatic yeast strain was used to produce a wine in a white wine style.
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