Saronsberg Full Circle 2021

The grapes for the Saronsberg Full Circle were hand-picked in the early morning hours and immediately cooled down to a controlled 4°C. Shiraz and Mourvèdre were sorted, destemmed and checked for quality berry by berry. The berries were then gently crushed and separately filled into open fermentation tanks. During the fermentation process, the cap was lifted four times a day. After fermentation was completed, the Shiraz remained on the skins for 21 days and was then pressed into 100% French Allier oak barrels. The Mourvèdre was also pressed and finished its fermentation in the barrel. The Viognier was fermented separately in the barrel. The Grenache part was allowed to ferment spontaneously. Once the malolactic fermentation was completed, the wines were blended with a small amount of sulphur and left on the lees for 11 months. On completion of the ageing process, the various wines were blended and returned to the oak barrels, whereupon, after a total period of 20 months in the barrel, they were filtered and bottled slightly refined. Before the wine was released, it was left to mature in the bottle for 11 months.