Three Bridges Shiraz

The fruit is harvested from low-yielding, 40 - 50 year old vines. Bill Calabria oversees all harvesting of fruit in the Barossa Valley. Transported to Calabria wines in the Riverina and immediately the fruit is de-stemmed onsite, carefully leaving most berries intact. Fermented in open top concrete 10 tonne fermenters, thoroughly plunged twice each day throughout a slow fermentation lasting 7 – 8 days. Pressed to stainless storage, where the wine completes primary and malolactic fermentation. Racked and transferred to 100% French oak Hogsheads, to mature for 12 months. A wine with a familiar Barossa fruit profile, modernised with an elegant European direction.