Grapes are hand harvested late February at 24o -25o Balling. Bunches are destemmed, crushed and rapidly cooled in an open fermenter. Grapes are inoculated with selected yeasts to start fermenting. Skins are then pressed and the wine is left to undergo MLF before it’s racked into 6th and 7th filled French oak barrels. The wine is matured in Barrels for around 12 months.
Colour: Beautiful deep dark red.
Bouquet: Vibrant nose of red fruits and spice. Complex earthy bouquet with roasted coriander, vanilla and cassis.
Taste: Full bodied red with savoury spice and earthiness. Soft red fruit flavours and chewy tannins.
2015 CAPPA Top 10
Finalist wine: Diners Club
Young Winemaker 2014
Gold Medal at Michelangelo Wine Awards 2015
Best Unusual Red at Terroir Wine Awards 2015, 2016
88 points @ Robert Parker 2015
Platter 2017, ’18, ‘19 – 4 Star
Vitis Vinifera Gold 2017