Grant Burge 'Benchmark' Shiraz 2013

2013 SHIRAZ

THE FRUIT:

The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. After malolactic fermentation was complete, the wine was transferred to older American and French oak hogsheads for maturation for 10 months before blending and bottling.

THE WINEMAKING:

The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. After malolactic fermentation was complete, the wine was transferred to older American and French oak hogsheads for maturation for 10 months before blending and bottling.



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