#40 Philip Shaw 'Pink Billy' Rose 2019

The wine is a saignee implying a partial bleed of juice from the fruit. After the wine has been bled it is managed oxidatively to stabilize colour and drop out any unstable phenolics/tannins. The juice is racked off heavy solids, with 15% going to older oak for fermentation. Primary ferment is carried out by wild yeast from the vineyard which allows for more complex fermentation characters. Following primary ferment the wine is left to mature on yeast lees until bottling with regular mixing to increase texture and body.