All the different components are handpicked during the early morning hours and cooled overnight in a temperature-controlled room at 5°C. A large percentage (70%) of the Syrah is crushed and destemmed, while the remaining 30% is fermented as whole bunches. Of the Grenache,Mourvèdre and Carignan, 30% is fermented as whole bunches, while the balance is destemmed and crushed. Fermentation takes place in open fermenters, with each cultivar fermenting spontaneously and separately. Extraction is achieved through two punch-downs per day. After fermentation, the wine remains on the skins for a further seven days. The Syrah and Grenache are pressed into two foudres, “Piet Spiere” and “Malmesbury Missile”, as well as concrete tanks. The Mourvèdre and Carignan are pressed into 225 L neutral French oak barrels. Malolactic fermentation is completed in the respective vessels before the wine is racked off the lees and given a low dose of sulphur. The components mature for a total of nine months in foudre, concrete and neutral French oak before being blended and bottled.
EIGHT FEET RED BLEND TASTING SHEET
