Rutherglen Estates - Renaissance Shiraz | Australian Red Wine

The fruit component from the Burgoynes Block was given a cold soak prior to commencement of fermentation. A small amount of hand picked whole bunches were added to build layers of complexity, and on completion of ferment, the Burgoynes batch was left on skins for fourteen days to allow the tannins to integrate and soften. To the Shiraz sourced from our Shelley’s Block, we added a small amount of Viognier to help accentuate the spice and red berries. The fruit was fermented in shallow static fermenter's, with gentle, hand plunging and pump over regimes. At the completion of alcoholic fermentation the wine was pressed to barrel for malolactic fermentation and maturation for 17 months. The wine was matured in a combination of French oak hogsheads and Puncheons, 38% new, and the rest in two, three, four and five year old oak.