(From 2005 Vintage) All Rubicon Estate vineyards are harvested by hand in the early morning. The grapesarrive at the winery in small bins and the fruit is hand-sorted before crushing. A secondsorting of the must removes any remaining leaves or pieces of broken stems. The must isallowed to ‘cold soak’ for three to five days prior to the onset of natural fermentation.Depending on the age of the vineyard and quality of the tannins, macerations may varyfrom one to three weeks. Rubicon is fermented in wooden Taransa...
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