From Vine to Vat

Vintage 2017 is in full swing now, right in the midst of an Indian Summer.  
This shiraz is going into our Amphitheatre Vineyard Red: Shiraz, Grenache and Viognier.
We're putting about 30% full bunches and 3 % Viognier straight into the vat.  The rest of the fruit is crushed on top of that and it will ferment in the old milk vat for 10 days before pressing into barrel.

Picked today, 2 years before it's ready


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