Old Jarvie “The Even Hand” Grenache Mataro Shiraz 2016

The fruit was hand picked and delivered to the winery, March 2 (Shiraz) March 6 (Grenache) and March 18 (Mataro). It was then gently destemmed and cold crushed to 2 tonne open top fermenters, the varieties in separate batches. We aimed to retain at least 50% of whole berries, then gently warmed to ferment over 2 days. Once fermentation had commenced the must was gently pumped over 4 times every 24 hours. During ferment the must was kept between 22-26 degrees. Primary fermentation took place for 8 to 10 days. Once the wines were dry,
they were pressed to tank where the free run juice and pressings were combined. The Mataro was then transferred to 3 to 4 year old French oak where it underwent malo-lactic fermentation. The Grenache underwent the same process but in 5 to 6 year old French. After 10 months in Oak, we transferred both wines then co-blended in stainless, leaving for a period of 8 weeks. We believe this has harmoniously integrated the varieties so it is ready for youthful drinking soon after bottling. Shiraz was added just prior to bottling for soft mouthfeel and tannins. The wine was bottled at night following a micro screen filtration, on April 13 2017. This wine is sealed under Stelvin screwcap