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
2492 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 Royal Wine Show,
Mt Baker Wine Show,
Royal Melbourne Wine Awards,
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