The hand picked Grenache, Shiraz, and Mourvedre grapes were de-stemmed and gently crushed prior to fermentation in small open top fermenters, with each parcel kept separate until final blending.
The grapes were allowed to macerate on skins for two days prior to being inoculated with a selected yeast. The Shiraz and Mourvedre grapes were fermented on skins until dryness (approx. 9 days) and the Grenache was held on skins for a further 10 days post fermentation. All batches received hand plunging or pump overs twice per day before pressing to barrel. The wine was matured in seasoned French oak barriques for 10 months prior to bottling.
The wine is bright ruby red in colour, with lifted aromas of plum and wild strawberry with some more meaty charcuterie and sous-bois notes. The palate is soft and supple with lovely sweet fruit leading to a long balanced finish, with ultra fine tannins.