2004 Celebration Red

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Made from Shiraz, the grapes were picked at 13.9 Beaume and a pH of 3.63 by a mechanical harvester on the 20th of March. The grapes were destemmed and crushed and then fermented with a commercial yeast strain. The juice was pumped over the skins twice daily to aid color extraction from the skins. Following completion of yeast fermentation a malo lactic bacterial fermentation was induced [this converts malic acid to the softer lactic acid]. The wine was then pressed in an air bag press and allowed to settle in a tank where egg whites were added as a fining [clarifying] agent. The wine was racked off the sediment, filtered then bottled under a screw cap to retain freshness.
The wine has a brilliant purple color typical of Shiraz. It has aromas and taste of spice and black cherries. On the palate acid and tannin balance with fresh berry fruit flavours.
A great food wine which complements a wide variety of dishes including stuffed pork on the RiverBank restaurant menu.

Alcohol content 13.2%