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Gilbert Family Wines-Estate - Rouge-Shiraz Sangiovese Petit Verdot-2018-750mL

View more products from this producer: Gilbert Family Wines
SKU: 8589
Available Case Size 1
Priced From (Single Unit Price) $ 27.50
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A blend of six varieties! All parcels were harvested separately according to each varieties optimum phenological ripeness. These parcels were destemmed and must chilled and then were cold soaked for 3 days. Fermentation took place in both stainless and old oak open top ferments where pumpovers and punchdowns were conducted twice a day. With approximately 10-14 days on skins the individual ferments were pressed off at the optimal tannin level where they were left to finish off both primary and malolactic fermentation. To maintain the bright fresh fruit character, a combination of Old neutral oak and stainless steel were used for maturation as individual components for 3 months prior to blending and filtration in July 2018.

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Overview

A blend of six varieties! All parcels were harvested separately according to each varieties optimum phenological ripeness. These parcels were destemmed and must chilled and then were cold soaked for 3 days. Fermentation took place in both stainless and old oak open top ferments where pumpovers and punchdowns were conducted twice a day. With approximately 10-14 days on skins the individual ferments were pressed off at the optimal tannin level where they were left to finish off both primary and malolactic fermentation. To maintain the bright fresh fruit character, a combination of Old neutral oak and stainless steel were used for maturation as individual components for 3 months prior to blending and filtration in July 2018.

Specifications
Products specifications
Varietal Shiraz, Sangiovese, Petit Verdot
Brand Estate - Rouge
Country Australia
Area / Appellation New South Wales
Region Central Ranges
Sub Region Mudgee
Vintage 2018
Format 750mL
Alcohol Volume 13.5%
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Description

A blend of six varieties! All parcels were harvested separately according to each varieties optimum phenological ripeness. These parcels were destemmed and must chilled and then were cold soaked for 3 days. Fermentation took place in both stainless and old oak open top ferments where pumpovers and punchdowns were conducted twice a day. With approximately 10-14 days on skins the individual ferments were pressed off at the optimal tannin level where they were left to finish off both primary and malolactic fermentation. To maintain the bright fresh fruit character, a combination of Old neutral oak and stainless steel were used for maturation as individual components for 3 months prior to blending and filtration in July 2018.

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