1996 Chateau Canon Saint-Emilion Grand Cru, Bordeaux, France New Zealand Making of: Grapes are hand-harvested

Making of: Grapes are hand-harvested and whole bunches are fermented in an open-topped barrel for about 10 days with only indigenous yeast

the fruit was pressed off and wine sent to barrel

Vineyard: Scary Gully

it's perfectly juicy and silky

1996 Chateau Canon Saint-Emilion Grand Cru, Bordeaux, France New Zealand Making of: Grapes are hand-harvestedTo produce the wine of Chateau Canon, fermentation takes place in temperatures ranging from 28 32 degrees Celsius in double walled, temperature controlled, stainless steel vats. Chateau Canon uses 24 vats ranging in size from 56 hectoliters to 98 hectoliters. This range of vat sizes allows the estate to vinify the wines on a parcel by parcel basis. Malolactic fermentation takes place in stainless steel vats, with a very minor percentage of the wine