Thorn Clarke Lady William Randall Shiraz 2022

Parcels of fruit for this wine were identified by the winemakers. Daily fruit inspection
led to the fruit being harvested at optimum flavour ripeness. The fruit was harvested
at night and transported to the winery. It is then de-stemmed into 6T open
fermenters for fermentation. A Shiraz specific yeast was selected to ferment the
wine and fermentation was carried out at a maximum of 28°C. The fermenter was
manually pumped over twice daily. Pump over regimes were adjusted toward the
end of fermentation to suit the tannin and flavour extraction of the wine. The cap
was completely broken up on each pump over. The wine remained in fermenters
for 6-8 days (dependent on parcel) before being pressed, inoculated with
malolactic bacteria and filled to American oak (100% new barrels). The wine was
racked post malolactic fermentation and returned to the same barrels. The wine
was topped every month and after six months racked and returned to the same
barrels again. Prior to bottling the parcels were emptied from oak and blended.
Minimal fining and filtration was carried out prior to bottling.

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