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A beautifully perfumed nose packed with wild red and black berry fruits, toasted brown cooking spices and lifted floral notes, layered over a subtle earthy background. The palate is juicy and lively up front, brimming with red cherry, plum, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity brightens the mid palate, blending seamlessly with fine powdery tannins to lift the palate towards a satisfying elegant finish.
Alcohol: 14%
Ph: 3.55
Acid: 5.67
Sugar: <0.5g/L
Cellaring potential: 10+ years
Winemaking: Fruit was hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 40% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.
