The fruit used to make this wine was harvested from the Temple Bruer’s certified organic vineyard during March 2010. Fermentation on skins proceeded for approximately one week, during this time the ferment was pumped over every 6 hours. Nearing dryness the wine was pressed and malolactic fermentation encouraged. At the completion of malo the wine was carefully racked to avoid oxidation. American oak was principally used in the creation of this wine. At bottling the wine was filtered to ensure long lived quality.

Technical details
Production: 1000 cases
Alcoholic strength: 14%
pH 3.42
Total Acidity 6.8g/L
Residual Sugar 0.65g/L
Free/total SO2 at bottling: 0/3 mg/L
Produced without using animal products – vegan friendly