The Hanisch vineyard was planted in 1972 and consists of only 8 rows of Shiraz. During vintage Rolf will visit the vineyard daily until harvest at between 14 and 15 Baume at which time the grapes are always flavour ripe.The grapes are fermented in one batch and the fermentation is managed for at least 6 to 8 days on skins. Then the grapes are pressed and the free run juice is added back. During the fermentation some of the juice is fermented in new oak barrels for 24 hours and then pumped back into the fermentation. After the ferment is complete Rolf will let the secondary malo-latic fermentation occur naturally in the barrel. Then in the following January all the barrels are tasted and there will be a blend of the 'like' barrels. These blends are put back into oak for another 12 months.
Country:
Australia
Region:
SA- Barossa Valley
Variety:
Wine Red - Shiraz
Size:
750mL
