One small parcel from this single block was crushed and de-stemmed into a single 5-tonne open-top fermenter. The time spent on skins was 15 days with the ferment slowly pumped over three times per day. Lightly pressed with four pressing fractions and free-run combined, the wine was settled in the tank for 24 hours, before being racked off gross less to oak where malolactic fermentation occurred.
Specs
- Region: Clare Valley
- Winery: Two Hands Wines
- Vintage: 2016
- Alcohol %: 14.3
- Size: 750ml
Food Pairing
Roast Duck Breast