YALUMBA SAMUEL’S COLLECTION BAROSSA BUSH VINE GRENACHE

All batches of Bush Vine Grenache are crushed as separate parcels to
either static pumpover fermenters or open top fermenters. The majority
of batches are fully destemmed, however for some the stems are left on to
contribute another flavour dimension. The wild yeasts present on the grape
skins are allowed to initiate fermentation. Particular batches are selected
to remain on skins post-fermentation. This extended maturation helps to
contribute an even greater complexity and individuality to the wine. After
draining and pressing off skins, all batches are racked into older American,
French and Hungarian hogsheads for six months maturation.