Pay in 4 interest-free payments of $2.75 Learn more
Ships within 48 hours · Estimated delivery Jul 28 - Aug 2
Fermentation took place in 3rd & 4th fill barrels for about 3 weeks with a combination of wild and selected yeast strains
A minimum of 18 month ageing on the lees brings a delicate creaminess to the wine
Cuvée Jean-Paul Rouge is now sourced from this wider area
Those feeling adventurous could even try with more robust main courses too
Pinot Noir and Pinot Meunier
Aloe Tree Shiraz 2024 Bulgaria Fermentation took place in 3rdWinemaking Once the grapes arrive at the winery, the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes fermentation at between 18 22 degrees Celsius for 5 days. Because of the depth of flavour, it requires less oak treatment compared to other grape varieties and matures on French oak for 3 months to improve body and texture. During fermentation the wine is pumped over 3 times a day for colour