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The fruit was then allowed 3 days cold soaking before 14 days fermentation on skins in small traditional open fermenters with gentle hand plunging at regular intervals
Half of the blend was fermented in stainless steel with the balance barrel fermented in a combination of new and older French oak
High acidity Bordeaux Semillons developed from the high salt content of local seafood brought to market by the Pays de Basque fishermen
It's so entrancing it might just brainwash you into selling everything you own
With every sip
Gooree Park Don Eduardo Shiraz Cabernet magnum The fruit was then allowedSelected from the best barrels and from the best vineyard of fruit, this wine is only made in the years of outstanding character. This exceptional Shiraz offers intense blackcurrant and plum notes, complex oak, dark spices, pepper, caramel, and a hint of vanilla. Aged in new grain French and American oak. Drink now or cellar for 10 years.
