2017 Equipoise Magnum
As with all of our reds, the grapes are hand-picked, small lot fermented and gently treated through the whole winemaking process. The grapes are cold soaked for up to 5 days before fermentation is begun. The temperature is carefully controlled to get good colour and tannin extraction, without striping the delicated fruit flavours. In total the wine spends about 21 days on skins. Our hands on approach creates wines that are well rounded, approachable, but meant to age. The components of this wine were aged separately for 10 to 12 months in 50% new French oak, before being thoughtfully blended.