Shiraz is de-stemmed only whilst the Cabernet is de-stemmed and crushed to open fermenters for a short soak. Fermentation peak at 30ºC with pump overs up to 4 times daily. Drained ...
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Black fruits - blackberry, blackcurrant and plum, with a well-balanced, medium-bodied palate.
Beef Wellington of course! Or bourguignon.