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but we wanted to express the purity and vibrancy of the fruit
Those feeling adventurous could even try with more robust main courses too
Fermentation took place in 3rd & 4th fill barrels for about 3 weeks with a combination of wild and selected yeast strains
Cuvée Jean-Paul Rouge is now sourced from this wider area
A minimum of 18 month ageing on the lees brings a delicate creaminess to the wine
Aloe Tree Shiraz 2024 Bulgaria but we wanted to expressWinemaking Once the grapes arrive at the winery, the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes fermentation at between 18 22 degrees Celsius for 5 days. Because of the depth of flavour, it requires less oak treatment compared to other grape varieties and matures on French oak for 3 months to improve body and texture. During fermentation the wine is pumped over 3 times a day for colour
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