Willunga 100

Cabernet Shiraz

Each parcel of fruit was picked and fermented separately to allow for tailored blending prior to bottling. The ferments were carried out in stainless steel open fermenters with gentle pumpovers and plunging for cap management. After 10-14 days on skins, wines were basket pressed to stainless steel tanks to complete alcoholic fermentation. Post primary fermentation, wines were racked to oak for maturation and malolactic fermentation - a combination of old, and new barrels. No fining was used – wine is ‘Vegan friendly’.