The fruit was machine picked then destemmed/crushed into small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post fermentation maceration. The wine was then transferred in barrel for its malo- lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined with egg whites then bottled after 15 months maturation.
Moroccan spiced lamb with quinoa salad. The sweet Moroccan spices will enhance the Single Site Shiraz.