Carillion Reserve Pinot Shiraz 2015
In the winery: After inoculation with cultured yeast in static fermenters, it was pressed off skins after 10-14 days then spent 18 months maturing in oak.
In the winery: After inoculation with cultured yeast in static fermenters, it was pressed off skins after 10-14 days then spent 18 months maturing in oak.
