BERTON VINEYARDS Outback Jack Shiraz
BERTON VINEYARDS Outback Jack Shiraz. In the vineyard a warm dry summer provided a clean and disease free vintage with great ripening conditions across all regions. Despite some hot days, extended heat waves didn’t play a role through the growing season with little berry shrivel occurrence in white varieties. As a result, we were able to harvest the majority of our local Shiraz over three weeks in February and March.
Harvested during the day, to be crushed and transfer straight to ferment, maintaining a temperature of around 26-28 degrees to maximise colour extraction. Fermented in stainless steel with French oak chips, wine is pressed at 1 baume and left to ferment until dry. Malolactic fermentation is commenced after racking onto French oak, after this is complete the wine is then filtered and stored in stainless steel until bottling.
