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RRP: $34.00
A complex array of fragrances; plum, mulberry, raspberry, liquorice, black olives, pepper, nutmeg and cloves all mingle effortlessly together. There’s some gentle whole bunch fragrance adding to the complexity. Juicy fruit flavours merge with meaty and spicy notes and are well supported by gentle French oak, ripe silken tannins and lively fresh acidity to finish.
Simon Black, Winemaker
| The fruit is hand harvested and de-stemmed into 2T open fermenters, followed by a short cold maceration period of between 3 and 5 days. Some batches underwent wild fermentation and others were inoculated with RC212 yeast. 11% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation was completed. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques (10% new) for malo-lactic fermentation followed by maturation for 11 months. | |
| Harvest Date | 19/3/18 and 23/03/18 |
|---|---|
| pH | 3.59pH |
| TA | 6.08g/Lg/L |
| Alcohol | 14.2%% |
| Residual Sugar | Dry |
| Cases produced | N/A |
