One of the treatments that we use regularly when making red-wine is called saignée. This is the processes of saignée-ing (French for bleeding and bastardised to Australian English) some of the juice out of the bins of grapes to increase the ratio of skins to juice.

This amplifies the tannin and colour as well and concentrates the flavour which becomes an important component in our style at Lerida Estate. With this trial, we wanted to see the full effect of what saignée-ing does to our wines. We used Shiraz from our vineyard in Murrumbateman and saignée-d different amounts out of each of the ferments with all over viticulture and winemaking techniques being identical and here is the comparison.