Bird in Hand Shiraz 2018

Three key fruit processing techniques were employed for our 2018 Shiraz. Some fruit was crushed and destemmed directly into small open fermenters and some batches were destemmed and partially crushed only, giving 25-50% whole berries. In a select few batches, 10-15% whole bunches were tipped into the fermenter first and then remaining fruit destemmed and crushed on top. Parcels spent between 10-12 days on skins before being gently pressed off and transferred to new and seasoned French oak barriques.