Marquis Philips S9 Shiraz 2003
In order to develop maximum complexity in all the wines S&S developed a vineyard water deficit management program that allows us to maximise all of the potential flavour and texture available in each of our vineyards. They carefully harvest each selected area of grapes and transport them to the winery to be crushed and start their yeast fermentation. The grapes after being fermented in a long cool primary ferment are pressed into new barrels at 4 Baume. The wine completes the primary and malolactic fermentation in barrel, which is paramount to achieve the start of the integrated complexity that are achieved.