Revenge of the Crayfish (1)

Revenge of the Crayfish: Grapes were hand-harvested early in the morning then placed in a cold room overnight before being whole bunch-pressed. The juice is then cold settled in tank. No enzymes were added except for a little sulphur. Clear juice was racked off the next day to a stainless steel tank and some 500 liter barrels for natural fermentation to start. Fermentation took about 120 days.  Afterwards all the finished wine was taken to old 500 liter barrels to age for 12 months on the gross lees before being bottled un-fined and unfiltered.