Our Estate Range showcases a blend of our high performing blocks for any given vintage. In 2020 select parcels of Cabernet Sauvignon spent between 8-12 days on skins before being pressed off and sent to barrel for malolactic fermentation. 15 months in 25% new tight grain Bordelaise oak helped frame the dense blackberry fruit and give fine savoury structure and impeccable length to the wine. It will continue to unfurl over the medium term.
Our Estate Range showcases a blend of our high performing blocks for any given vintage. In 2019 select parcels of Cabernet Sauvignon spent between 10-14 days on skins before being pressed off and sent to barrel for malolactic fermentation. 18 months in 30% new tight grain Bordelaise oak helped frame the dense blackberry fruit and give fine savoury structure and impeccable length to the wine. It will continue to unfurl over the medium term.
Our Estate Range showcases a blend of our high performing blocks for any given vintage. A warm and condensed vintage in 2019 combined with lower yields resulted in wines of great power and concentration. Our Estate Reserve Shiraz displays the hallmark Pyrenees characters, highlighting ripe blackberry and plum, complexed by dried herbs and spice.
Our GO Range highlights fruit purity, freshness drinkability. Destemmed, whole berries were fermented between 20-25 degress celcius in open top fermenters to retain vibrant floral lift and spice before spending 6 months in seasoned French Oak Hogsheads prior to bottling.
Our GO Range highlights fruit purity, freshness and drinkability. Fermented, then matured on lees in a mix of stainless steel and seasoned French Oak for 6 months, Our GO Chardonnay allows the fruit to shine over winemaking influence. Its medium weight and creamy texture are complemented by luscious yellow stone fruit.
Our Single Block wines allow us to express the unique qualities of our most distinct and iconic blocks. They are only bottled in exceptional vintages. The 2019 Ridge Shiraz was destemmed and fermented in a mix of closed and open top fermenters over a period of 10 days. After pressing it was sent to 30% new French Oak Hogsheads for malolactic fermention and maturation over a period of 14 months.
Our GO Range highlights fruit purity, freshness and drinkability. Gentle extraction over a period of 7 days before short term maturation in French Oak barriques allow us to capture the essence of Pyrenees Cabernet Sauvignon.