2016 ‘The Clare’ Red Wine. 12.0% Alc. 550 dozen produced.
40% Syrah, 35% Tempranillo, 15% Mourvedre & 10% Grenache.
Numerous batches of fruit where sourced from Gullyview, Attunga and Springvale Vineyards. The different batches where picked on various dates through out vintage. In the winery the majority of the fruit was destemmed, some whole bunched where used, the final wine consists of roughly 20% whole bunches. All fruit was fermented with indigenous yeast in open fermenters and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak. Maturation lasted 6 months, at which point the wine was blended to tank where it sat on fine lees for a further three months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration