Bekkers McLaren Vale Syrah 2016 Museum Release

“A blend of four vineyards. In the cellar, 20% whole bunches are added to
the fermenter and the remaining fruit is gently destemmed (not crushed)
and sorted to remove any shrivelled berries. Cold soaked for 5 days prior
to the beginning of natural fermentation (no yeast added.) Gentle, cool
fermentation minimises over- extraction. Basket pressed to oak after 17
days fermentation. Matured in a mixture of new (40%) and older (60%)
French oak puncheons (500L). Aged on fine lees with minimal sulphur
additions. Bottled December 2017 sans filtration.” – Bekkers