||The grapes were destemmed, but not crushed, to stainless steel fermenters where the wine fermented for about eight days, with pumpovers taking place two to three times a day. The wine was then pressed off the skins onto oak to undergo 100% malolactic fermentation with frequent rack and return transfers done to soften tannins and bring out the wine’s fruity aromas.
||After nine months in a combination of French, American, and Eastern European oak, 25% new, the wine was racked and blended before bottling.
||Ideal with grilled meats and veggies and any manner of wildly flavored meats, such as ribs, beef stew, or wild boar.
||Price Clos du Bois North Coast Shiraz 2013 HK$ 150.00