Product Description
All the fruit for the Wilsford GSR is hand-picked ensuring the fruit is in pristine condition when it reaches the winery. The individual varieties are fermented in separate batches so different winemaking techniques can be employed to build complexity and depth of flavour. Wild fermentation has been encouraged, as well as extended time on skins. The wine was matured in a mix of American and French hogsheads. A careful blend selection was conducted to ensure that the perfect blend is created. The wine naturally clarified, so no bottling filtration was required. The wine was bottled after being in oak for 24 months.
