The Old Bloke and the Three Young Blondes 2017, D’Arenberg

Small batches of Shiraz grapes are gently crushed and then transferred to open fermenters, the skins of the white grapes are co-fermented with this Shiraz. Foot treading is undertaken two thirds of the way through fermentation. The wine is basket pressed and transferred to a mixture of old. French and American oak to complete fermentation. The finished wine is then aged on lees, there is no racking until final blending and no fining or filtration.