2008 Aerope Grenache – Museum Release
The grapes were handpicked and then mostly crushed and destemmed into 5 tonne open fermenters with the Grenache parcels being fermented with a “whole bunch” component of up to 25%. After several days of cold maceration the musts were allowed to warm up to allow fermentation to proceed. During the peak of fermentation the batches were pumped over a minimum 4 times daily to extract colour, flavour and tannin. After an average time on skins of 14 days, the free run of each fermenter was drained off, the skins were pressed, with the pressings then combined with the free run. After 24 hours the wine was then racked to oak.
Aged for 13 months in old French hogsheads and 12 months in bottle before release.