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Bennetts' Estate block on sandy loam. Cane pruned, guyot trained. 20% whole bunches into the fermenter with the remainder destemmed fruit. Daily plunges through ferment, pressed after 8 days 16 months in brand new French oak hogshead (20%) with the remainder in IBC.
Bennetts' Estate block on sandy loam. Cane pruned, guyot trained. 20% whole bunches into the fermenter with the remainder destemmed fruit. Daily plunges through ferment, pressed after 8 days 16 months in brand new French oak hogshead (20%) with the remainder in IBC.