Sons of Eden Remus Shiraz 2016
Vineyard | Region
To qualify for the Remus blend the vineyards need to be over 50 years of age and managed sustainably.
Eden Valley 50+ year old vineyard | Moculta sub-region
Eden Valley 50+ year old vineyard | Keyneton sub-region
Eden Valley 50+ year old vineyard | Central Eden Valley sub-region
Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. Selected fermenters also had a component of whole bunch clusters added to the destemmed berries. A pre-fermentation cold soak ensured a slow initiation to fermentation. Ferment temperatures were allowed to peak at 30oC before being cooled to 24oC for the remainder of the fermentation. Hand plunged daily allowed for a gentle extraction and helped to prolong the fermentation. After an extended period on skins the ferments were pressed to 55% new French oak hogsheads. Matured and not racked through the 22-month maturation period provided for extended mouth-feel and textural development. Prior to bottling, the wine was naturally clarified and bottled without filtration.