Urban Wine Making at Craft
Red Hill Crush 2015
This year we crushed another batch of Petit Manseng and a half-ton of Tannat. The Manseng has been split into two batches, both of which are fermenting on skins. One batch is in barrel, the other in tank. Right now they are around 11 per cent alcohol with a few days left to finish the ferment.
The Tannat is moving a little slower and is only about halfway through the process, but already it is showing massive colour and some really firm tannins.
Feel free to drop in and taste the wines as they move through the fermentation process.