Winemaking: Fruit was destemmed and tipped into a small open fermenter, cold soaked for 4-5 days and natural “wild” yeast fermented. Plunged 5 times daily during cold soak, then 1-2 times daily during ferment. A long post maceration with no plunging, lead to 33 days total on skins. Pressed into 6yr old French oak barriques with natural malolactic fermentation. The wine was racked on a new moon (twice) and bottled without fining or filtration.
Dark cherry red in colour, this wine has aromas of red berry fruits and roses, with a hint of earthiness. The palate is juicy yet savoury. Red currants and blood plum dominate, with an undercurrent of baked earth and dried Italian herbs. The finish is long with grippy tannins and pronounced acidity. A refreshing medium bodied red of great character and poise.