2018 Zilzie Barossa GSM
- Barossa Valley SA
Barossa Grenache, Shiraz and Mataro parcels were harvested separately at optimal fruit maturities. Cold soaking of the Grenache and Mataro parcels was used for ideal colour and flavour extraction. This was followed by cool fermentation on skins for a period of eight days before being pressed. The wine underwent malolactic fermentation prior to maturation in oak barrels. Large format puncheon barrels were used along with smaller barriques to create a balance of oak and regional fruit characteristics.