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Displaying fruit freshness and structure, highlighting the suitability of McLaren Vale Shiraz for the production of Rosé from Hiltop Vineyard, south and west of the township, this coastal relatively cool site consists of deep alluvial clays with seams of river bed gravel and stone. Fruit crush in contact with the skins for 24 hours, then the wine was settled and fermented like a white wine after the pressing. Approximately 7% fermented in new French oak barrels. The fermentation was stopped with some sugar, to ensure maximum appeal in this wine. It was then filtered and bottled early to capture the freshness and appeal of Shiraz Rosé.
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