It's time to make some port! Pictured is Michael draining some partly fermented Greenock Shiraz into old port barrels. Brandy spirit is then added to the barrels to arrest the fermentation and preserve natural grape sweetness. A combination of young fresh spirit and up to 19 year old brandy is added for varying complexity. The barrels will mature for 1-2 years prior to bottling as Kalleske JMK Shiraz VP.
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