This hand-picked Bacchus was whole-bunch pressed and cool-fermented in stainless steel for approximately 14-days, ensuring the retention of the primary fruit aromas. Yeast strains were selected to express the aromas unique to this variety.
Fruit was fermented at 24c with pump-overs thrice daily. Yeast strains were selected to accentuate black fruit and spice characters. Full MLF in tank and micro-oxygenation were used to increase suppleness.
Fruit was hand-picked and the grapes were whole-bunch pressed to limit extraction of colour and tannin, with cool fermentation then taking place for around 14 days.
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