The grapes of both cultivars were harvested on the same day and fermented together in open top tank fermenters. The free run juice was kept separate and underwent malolactic fermentation in 500 litre barrels. After malolactic fermentation the wine was racked and then put back in barrel for 14 months. The wood selection was 60% new 500 litre oak barrels and 40% older 500 litre oak barrels.
Groote Post Salt of the Earth
“Salt of the Earth” defined as being representative of the best, noblest elements of society. This wine is just that, with grapes sourced from pockets of excellence throughout the Darling wine district.