Planta Circa Ancestor Vine Shiraz 2021

5 % of the fruit was tipped into a concrete open fermenter with the balance destemmed and lightly crushed (rollers open) on top of the whole and was seeded using a neutral yeast. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 10 days on skins the fruit was basket pressed and transferred into 42% new French oak (1 x 720lt ) with balance into 1-4 year old French oak puncheons to undergo malo-lactic fermentation. After malo-lactic fermentation SO2 was added to the barrels, the wine was then left on light lees to mature for 8 months before racking. The wine was then transferred back to the same oak and matured for another 9 months. No fining used.