Blankbottle Retirement at 65
Case quantity may have a lead time of 1-2 days
A.B.V. 12.5%
Cinsaut (60%), Shiraz (40%
The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and partially de-stemmed. It fermented in open top fermenters, a combination of de-stemmed grapes and whole bunches. The juice underwent spontaneous fermentation and stayed on the skins for as long as possible. Aged in older oak for 8 months, blended and bottled.
A.B.V. 12.5%
Cinsaut (60%), Shiraz (40%
The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and partially de-stemmed. It fermented in open top fermenters, a combination of de-stemmed grapes and whole bunches. The juice underwent spontaneous fermentation and stayed on the skins for as long as possible. Aged in older oak for 8 months, blended and bottled.
A.B.V. 12.5%
Cinsaut (60%), Shiraz (40%
The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and partially de-stemmed. It fermented in open top fermenters, a combination of de-stemmed grapes and whole bunches. The juice underwent spontaneous fermentation and stayed on the skins for as long as possible. Aged in older oak for 8 months, blended and bottled.
A.B.V. 12.5%
Cinsaut (60%), Shiraz (40%
The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and partially de-stemmed. It fermented in open top fermenters, a combination of de-stemmed grapes and whole bunches. The juice underwent spontaneous fermentation and stayed on the skins for as long as possible. Aged in older oak for 8 months, blended and bottled.