Lomond Conebush Syrah 2019

The hand-picked and hand-sorted grapes were destemmed and inoculated with selected yeast cultures. The fermentation temperature was carefully controlled and reached a peak temperature of 27˚C. The cap of pomace was submerged by hand with great care, and the degree of extraction was evaluated by regular tastings during fermentation. After fermentation was complete, the wine spent an additional three weeks on the skins for optimal extraction of color and flavor. The free-run juice was gently pressed into first- as well as second-age barrels. Malolactic fermentation then occurred naturally and the wine was skimmed off the lees and aged for a period of 18 months in the same barrels. The barrels were then tasted to ensure that only the best barrels were selected for fining and filtering.