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Generally with spicy, berry-flavored soft on the palate and a relatively high alcohol content. Grenache is blended with Shiraz and Mourvèdre, otherwise known as "GSM".
The Winemaking: After crushing, the juice was fermented at cool temperatures on skins for 7 to 10 days depending on the batch and variety. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling or left in their original fermenters for extended maceration. The wines were regularly tasted to determine when to finish maceration, and once the desired tannin and flavour structure was achieved it was then transferred in individual portions to aged oak for 12 months maturation prior to bottling.