Dark cherry, Satsuma plum and
berry aromas with some funky, earthy spice, and
forest-floor traces. Vibrant, berry flavours,
crunchy tannins and elegant mouthfeel with a
lingering fresh finish.
The fruit was handpicked from vines yielding 1.5-2.0 tonne/acre and
100% destemmed. Wild yeast fermentation took
place in a mixture of small 500L open vats with
pigeages and 3000L wooden fermenter with daily
pump-over. The wine was pressed straight to
barrel (10% new French oak, 90% 1-2 year old
French oak) for natural malolactic fermentation.