2016 Valentine Grenache
Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian Red soils and refrigerated for 2 days.
While 400kgs remained as whole bunches for whole bunch fermentation; 2.5T was destemmed and a few whole bunches remained in the ferment. A two week wild fermentation occured and then treated similar to a Pinot Noir with minimal phenolic extraction with just single punch downs daily. This was followed by a two week post-ferment maceration until finally pressed to barrel for malolactic fermentation.
6 month maturation in old French oak barriques. Racked twice and sent to bottle with no filtration or fining with a total of 55ppm sulphur.