The Blonde 2012 Magnum
Shiraz
Tasting Notes
In some years a very small percentage of viognier skins are included in the ferment for aroma, to soften tannin, set colour, add texture and more complexity with bottle age. Whole-bunch is utilised on a vintage to vintage basis while foot-treading, hand-plunging and pump-overs is usually the norm. 15-18 months maturation in smaller French oak of which up to a third can be new. Bottled unfined and unfiltered under stelvin capsule.
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