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The hand-picked grapes had a two-day cold soak then traditionally open fermented using indigenous wild yeasts. The ferment was hand plunged three times daily for approximately ten days. Then basket pressed and filled into only French oak 15% new for three weeks of barrel fermentation followed by 18 months maturation.
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This Barossa Valley Shiraz was sourced from our 5 different plots of Shiraz at our home Marananga vineyard. Plus a couple barrels of Shiraz from the Seppeltsfield and Greenock vineyards
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At its best: now to 2035
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14.5%