Little Reddie Bannockburn Shiraz 2017
The 2017 vintage was interesting with its overall lighter weight, lower sugar levels, healthy acidity and wonderful complexity of flavour and phenolics.
75% of the fruit was fermented de-stemmed with a small layer of whole-bunch placed on the bottom of the stainless steel fermenter, then pressed after four weeks or so with gentle plunging or occasional pump-overs depending on the feel and smell of the wine. The other 25% was fermented as whole bunches in a small carbonic vessel, untouched for a week and followed by a few days of gentle foot-trod before pressing.
Rested in stainless for around one month before going to old, larger size French oak. One of the three barrels received sulphur as it was filled, the others remained without over winter and spring. Racked into tank in late January before being bottled late February 2018.