Yangarra Old Vine grenache
From the winery
Hand-picked and received via a belt elevator, de-stemmed and then sorted
via two sorting tables, resulting in tubs of perfectly whole berries, of which
half are crushed. These tubs are then tipped into our open fermenters, where
the must is cold-soaked for 5-6 days and undergoes wild fermentation.
A careful regime of only plunging to minimize over extraction is carried out,
before the wine was sent to older French barriques after about 12-14 days.
No Pressings are used. The wine in barrel was kept on the yeast lees for
approximately 8 months prior to blending. The wine received no fining, just
filtration. Bottled in February 2016. Certified Biodynamic.