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Shelmerdine Heathcote 2006
After hand-picking, the separate fruit parcels were
given a short pre-fermentation cold soak before being crushed and open fermented
at warm temperatures. The wine was hand-plunged twice daily during its six-day
ferment to extract the desired levels of colour and flavour. After ferment the
individual wines were pressed off into new and second year French oak barrels,
for 13 months before blending and bottling under screwcap in April 2008.