Artisans of Barossa Small Batch Graciano 2017
We’re very fortunate to have access to a rare, 10-year-old Graciano vineyard in the Light Pass sub-region of the Barossa Valley, planted on ‘terra rossa ’ soils over subsurface limestone.
With a decade of experience under their belts, growers Simon and Kendy Cowham now understand how to get the best results from the variety and the vineyard and are producing outstanding quality fruit. The crop was hand harvested in mid-March: 50% of the fruit was destemmed and 50% retained as whole bunch clusters, and then cold soaked for 10 days at 8C before being allowed to naturally warm to start fermentation in a small 1.5 tonne open top fermenter. Hand plunged daily for 20 days before being pressed off to seasoned 300-litre oak barrels for maturation on full press solids for 12 months in oak before being bottled without filtration.