Traditional European winemaking techniques were used for this wine, in particular extended maceration to add more dep...Read more...
Food Pairings for Grant Burge Shiraz-Viognier Barossa Balthasar
Traditional European winemaking techniques were used for this wine, in particular extended maceration to add more depth of flavour and allow for a softening of tannins. After pressing, 60% of the wine went to new French oak hogsheads, 20% into a new 2,500 litre French oak vat and the balance filled into 2 year old French oak hogsheads. Further to this, the wine was left on fine lees for 6 months, with the barrels then cleaned and re-filled for an extra 9 months of oak maturation.
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