The 2013 Pinot Noir was harvested at 13.7 baume, 75% of the grapes were destemmed and the balance of 25% were left as whole bunches. Fermentation was allowed to take place naturally with indigenous yeast and hand plunged three times per day. The must was then pressed off the skins after 15 days and ..
The 2010 Shiraz was harvested at 13.7 baume, crushed and destemmed and allowed to undergo a wild ferment. We also incorporated a percentage of whole bunches into the must to add complexity and character to the wine. Once the primary fermentation was completed the wine was pressed and then inoc..
Sun Cellars/ Montmorency Cellar Door A.B.N. 96 343 457 Packaged Liquor Licences - 32 056 942
Sun Cellars supports the responsible service of alcohol. Under the Liquor Control Reform Act 1998 it is against the law to supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) and/or for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500).
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