The vintage: The 2014 warm summer cooled off in early March, allowing fruit to ripen at a leisurely pace. The Porongurup (Great Southern) region had an outstanding above average rainfall through the Winter and Spring months. Spring's exceptional conditions allowed the gentle warming and for fruit set. Continuing on with dry and warm days through to April provided excellent quality with incredibly fresh and vibrant wine from the region.
The winemaking: Fruit was hand-picked and whole bunch pressed. Juice was settled without the addition of enzymes, sulphur or acid. Once settled, it fermented naturally at low temperature for six weeks.
The wine: Earthy beetroot, red cherry and red/flowery fruit bouquet are supported by spicy oak aromas. The pallet follows suit with beetroot, cherry and flowery/red fruit, fine tannins and a soft texture.
Drink with: Roast Vegetable Tagine