Ernie

  • Ernie

    Grenache

    Fruit was handpicked on the 7 th April. Fruit was lightly crushed and 100% whole bunches were put into an open top fermenter. The ferment was left on skins for 4 weeks. The ferment was then basket pressed to used French oak barriques. The wine was left to rest on full lees for 9 months before bottling.