RockBare RB1 Barossa Shiraz

The 2017 harvest was a little later than usual, with the two single Marananga vineyard blocks being hand harvested over the 9th & 10th of March. Fruit was cold soaked for 3 days and then allowed to warm naturally until the start of fermentation. Fermented in open fermenters on skins for 12 days at 20-25˚C. Gentle pressing off skins using an airbag press, before malolactic fermentation and maturation in oak for 18 months. The oak consisted of 30% new oak including a large format Francois Freres French oak Foudre, and the balance matured in older French oak Foudres & Hogsheads