Shiraz Rosé 2022
Analysis
Alcohol: 3.71 vol %
Total acid: 3.8 g/l
pH: 3.28
Residual sugar: 3.5 g/l
Volatile acidity: 0.49 g/l
Free sulphur: 38 mg/l
Total sulphur: 119 mg/l
Vinification
The grapes were hand-picked in the early morning and force-cooled to 4 °C. Then they were bunch-sorted, destemmed and berry-sorted on vibration tables by 25 highly trained staff. The berries were gently crushed into a satellite tank and deposited in a closed fermenter. After a cold soak of 1 hours the juice was drained and allowed to settle for 48 hours to remove the coarse sediment. It was then racked to a fermentation tank and allowed to warm up before being inoculated with Vin 13 yeast. A percentage of juice, drained from full ripe Shiraz was added for greater structure and mid-palate weight. Fermentation took 21 days to complete at 14 ˚C. The wine was left to settle and fined for protein stabilisation. It was given a coarse sheet filtration prior to bottling.
