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|100%:||Organic | Biodynamic|
2010 was a great season with good soaking winter rains filling the soil profile, increasing the chance of a good year. The growing season was mild and dry, resulting in good vine health and terrific wine flavour.
Hand picking is the only way these grapes can be harvested. Following picking, we ferment the fruit in an open fermenter - monitoring temperature and gently hand plunging twice daily. Once pressed, we put away the pumps and gravity feed the wine into barrel. This is where the EJ rests in the 100% French Oak Barriques for 22 months. We then gravity feed the wine into tank ready for bottling. Once bottled, we cellar the EJ Shiraz for another 18 months prior to release.