LPC Reserve

Shiraz 2013LPC_Reserve_Shiraz_2013

Selected blocks were hand harvested in the second week of March with sugar levels of 240 and 250g/L. The grapes were destemmed and cold soaked for 24 hours. After 24 hours the pulp was inoculated with selected yeast strains and fermentation took place between 18°C and  25°C. The wine was pressed at 3°B. MLF (Malolactic Fermentation) took place in stainless steel tanks. The wine was aged for 18 months in French Oak barrels and thereafter prepared for bottling.

Available Downloads:

Tasting notes [wpfilebase tag=file id=140 tpl=filebrowser /]

Bottle shots [wpfilebase tag=file id=144 tpl=filebrowser /]