Hand harvested Shiraz, Tempranillo and Cabernet from the Yungarra vineyard. Tempranillo came in first, then destemmed, left on skins overnight and then pressed to tank. The Shiraz and Cabernet were both harvested together and left on skins in open fermenters for two nights, then pressed off to tank for a chilly ferment and natural malo. Simply racked, blended and bottled.
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