‘THE CLARE’ Koerner Red Wine
Numerous batches of fruit where sourced from Gullyview, Attunga and Springvale Vineyards. The different batches where picked on various dates through out vintage. All fruit was fermented with indigenous yeast in open fermenters and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak. Maturation lasted 6 months, at which point the wine was blended to tank where it sat on fine lees for a further three months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration.