After gentle crushing, the must was pumped into traditional open fermenters with twice daily pumping over and hand plunging. Fermentation continued at up to 30 degrees Centigrade ensuring optimum extraction of long chain, soft tannins.
The fruit for the Hedonist Shiraz is grown biodynamically on our own vineyard situated in the Willunga foothills, McLaren Vale. Warm Summer days are cooled by evening sea breezes from St Vincent's Gulf, which lies a close proximity to the West. The soil is rich loam over clay with patches of underlying limestone, giving the wine a rich and fullness of pallet.