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Red and blue fruits, blood orange, florals, spice, earth, pink peppercorn, fresh herbs, forest floor, make for a wonderfully aromatic aroma profile. A core of quenching juicy red fruit is framed by plush structural tannins which carry the length of the palate. Moreish acidity gives purpose, brightness and a long expressive finish.
Simon Black, Chief Winemaker
|Hand harvested grapes were sorted before gently destemming into 2 tonne open fermenters and allowed to soak for between 3 and 7 days prior to the onset of wild fermentation. 6% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 4 to 7 days followed before pressing. The wine was lightly racked to French oak barriques and puncheons (28% new) for natural malolactic fermentation and 11 months maturation.|
|Harvest Date||March 2021|