Raka Figurehead 2023

All grapes were sorted before a pure yeast culture was inocculated. The juice was pumped over the skins 3-5 times per day for 5 days and the cake punched down. Once fermentation was complete, the wine was drained off the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French oak types. The wine spent between 12- 14 months in barrels before blending, bottling and labeling.