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From our home vineyard in Red Hill, this site sits at 110 metres above sea level and features red volcanic soils.
A complex mix of rich red currant and raspberry fruit, sarsaparilla, crushed herbs with a lick of pot pouri, graphite, ink and wet river stone. The palate is juicy and moreish with mouth-coating red fruit and a long and expressive finish.
Concentration of fruit together with an abundance of fine tannins and bright acidity provides length and structure.
|The fruit was hand harvested and diligently sorted before destemming into 2 tonne open fermenters for a 7-day cold soak before the onset of wild fermentation. Ferment temperatures peaked at 32 degrees Celsius. A post ferment maceration of 6 days followed before pressing. The wine was lightly racked to French oak Barriques (30% new) for natural malolactic fermentation and 11 months maturation.|
|Cases produced||105 six bottle cases|