Additional Details

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ORIGIN: Grown by Brad Case in Langhorne Creek.  Harvested overnight on 12th March.  11.8 Baume at the weighbridge.  Thanks Brad.

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FERMENTATION: Presses after a few hours of skin contact the free run and pressing were combined and allowed to ferment naturally in older French 300L hogsheads and small tank.   There were no additions made during or after fermentation other than a modest addition of preservative

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MATURATION: With no malolactic fermentation and no fining the wine remained on yeast lees with some batonnage for four months prior to a single filtration immediately prior to bottling.

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ANALYSIS: Alcohol 12.5%v/v,  Sugar <1.8g/L(dry),  pH 3.23,  TA 6.1 g/L