In winemaking, we strive to simply allow the flavours of the fruit and therefore the special character of the vineyard to be reflected in the wine. In this context, the techniques used are thousands of years old and have changed very little since their first discovery. (more) Grapes from our low yielding vines are hand harvested, destemmed, crushed and pumped into the tanks. They stay there untouched until fermentation starts of its own accord, usually after a few days. Fermentations are carried out using the wild yeast of the vineyard, and other yeast may be added according to the conditions at the time. We avoid additions to the must where possible, and have never used yeast nutrients, artificial fermentation stimulants, enzymes, or added tannin, as we do not want to interfere with the unique flavours we have laboured for twelve months to produce. As fermentation proceeds, the cap is plunged by hand 4-6 times throughout the day and night. Temperatures are monitored and usually allowed to rise to their natural level. Occasionally wines are given limited post ferment maceration on skins, but most are pressed into French and American oak for cellar maturation. A traditional basket press is used to lightly press the skins, and the pressings are added to the wine. The malolactic fermentation is allowed to occur naturally in barrel, and it is usually complete by December. The wine is then racked before being bottled without fining or filtration. Rees Miller wines are bottled on the estate, and usually matured in glass for at least one year before release.
| Rees Miller Siers Field Cabernet Sauvignon 2004 | |
| AU-CS-0113-04 | |
| http://www.reesmiller.com | |
| Geschenkverpackungen und Holzkisten sowie Grußkarten |
