This year we crushed 25 boxes of Shiraz. Again from Nyah West.

The grapes were clean, with a good sugar level.

We moved 50 litres of the crush and combined with 150 litres of last-year’s Shiraz. This was beautiful to drink, but sweet.

Last-year’s Shiraz didn’t ferment down to 0 baume, and got stuck at 2 baume. The idea of combining the 50 litres of the crush, was to ferment the mixture together in the hope that the whole lot will fully ferment.

Unfortunately, we couldn’t get it to it down to 0. We tanked it and see what it’s like in a month or so.

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