Jester Shiraz fruit is crushed immediately after being delivered to us at
the winery. We allow the skin and juice mix to warm naturally over a period of
several days, after which it begins fermentation. The ferment is held cool, to
retain the bright primary fruit characters which appear in the resulting wine.
Following ferment, we carefully press the wine to separate it from the skins.
The wine is then transferred into oak barrels where it stays for eighteen months
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