A portion of fruit was hand-picked, delivered to our winery and gently destemmed into our open fermenters. The must was initially ‘cold soaked’ and then fermented warm. The ferment was regularly pumped over to ensure an even temperature and increase colour and tannin extraction. After a gentle press, the wine was sent straight to older French barrels for maturation for 15 months
2486 in stock
Deep, vibrant ruby.
Dried herbs and cassis with hints of cedar.
Medium-full bodied, firm yet supple tannins with a lingering finish.
Perth Wine Show,
Royal Adelaide Wine Show,
Rutherglen Wine Show,
Halliday Wine Companion,
National Cool Climate Wine Show,
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