2005TorbreckTheFactorShiraz

Sans The Factor is produced from very old vines with yields averaging between 1-1.5 tonnes per acre. Fermentation takes place in small open vats and the wine is pumped over twice daily. The wine is then transferred to French barrique and Hogshead barrels where the malolactic fermentation takes place. Finally, the wine is matured in oak for 24 months prior to bottling.