Care was taken in the way that the winemaker handled the fruit to minimize any extraction from the skin. The grapes were hand harvested and then transported to the winery for gentle whole bunch pressing. As with Philip Shaw wines the juice was then allowed to ferment with native yeast. Fermentation was completed within 3 weeks. Small portion of the blend was fermented in oak and the balance in stainless steel.
Winemaker: Dan Shaw
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