All Saints Estate Shiraz Durif 2017 (Rutherglen)

The fruit was de-stemmed and crushed into our seven-tonne open vat fermenters. During fermentation, the cap was plunged 2-3 times daily to gently extract the colour and tannin from the skins and seeds. Once the ferment was complete, the wine was pressed off using our 1883 hand-cranked wooden basket press. This old press is gentle and allows us to create a powerful but elegantly structured wine. The two wines were matured separately for 48 months in a mix of French (90%) and American (10%) barriques and puncheons. 30% were new, and the remainder were 3-5 years seasoned. The final bench blend before bottling was 78% Shiraz and 22% Durif.