McLaren Vale, South Australia. The vines are inspected thoroughly during veraison each January; exposed bunches are removed to prevent sun burn and hidden bunches are dropped to ensure even ripening. Ideally, each remaining bunch will have about 2 leaves between them and the sun. Yields are deliberately kept low (average yield is about 3 bottles per vine) and the vineyard essentially dry grown resulting in intense concentration of flavour. The Shiraz fruit is harvested at night to preserve the delicate berry flavours. The grapes are then crushed and cold soaked for 24 hours before fermentation in small open fermenters and hand plunged twice daily. The wine is then aged in carefully selected French and American oak barrels in a temperature controlled cellar for up to 18 months. Each barrel is monitored, and only the finest selected to continue the lineage of Woodstock ‘The Stocks’ Shiraz.
No recommended products at the moment.
