RED WINE

WIRRA WIRRA FARMERS HEART GRENACHE

Vineyard blocks of Grenache were picked and fermented separately. Wines were hand plunged or pumped over two to four times daily, assisting in flavour and colour extraction and tempering the heat of ferment. Near completion, cap work was reduced to once or twice daily to keep the buoyant grape skins moist before pressing. Batches were maintained separately through malolactic fermentation and maturation in either tank or barrel before final selection and blending.