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$660.00 (per dozen)
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With a warm summer the growing season was relatively short with rapid ripening accentuated by extremely low yields, 14 Hl/Ha (3/4 tonne/acre). Handpicked commenced in the first week in March with Bé at 13.5. 
70% of the pick was destemmed, with the remainder left as whole bunches. There was a short pre-fermentation maceration of two days and fermentation was in small open fermenters over 7 days, then pressed into barrels.
The wine underwent a natural malolactic fermentation and was then left on lees for 12 months in a mix of new and 1 yr old French oak coopered barrels. 

(187)

SKU 187

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