Van Loveren Christiena Trousseau Syrah 2020

After harvesting by hand, the grapes are gently crushed and fermented in open tanks. The Shiraz juice undergoes a "cold soak" on the skins for a period of between 24 and 48 hours. For this Shiraz, Viognier skins are added to the Syrah must and fermented together. This is a technique that originated in a famous Shiraz growing region in the northern Rhone region of France. Viognier is a white grape variety that gives Shiraz complex aromas and a silky texture. Fermentation takes place at a temperature of between 24-25°C with regular pumping over to insure an even distribution of color and tannins, and lasts 10 days. The wine is aged at controlled temperature for 15 to 18 months in 300 liter French oak barrels, of which 20% are new wood.