The grapes were destemmed and cold soaked for 2 days prior to fermentation. The fruit was fermented in traditional open fermenters and pumped over twice daily with a few extra pump overs during peak ferment. The wine was pressed off skins with around 2 Baumé left to finish ferment then transferred straight to barrel to allow fermentation and MLF to complete. 10% of the blend was left on skins for 90 days to build texture, complexity and give a lift to the wine. The wine was racked and returned post MLF and returned on fine lees and allowed to undergo maturation for 20 months before bottling.
Deep red plum with a crimson cherry hue.
Rich dark fruits of mulberry, blood plums and blackcurrant are intense and balanced with subtle savoury notes and hints of wild mint and red capsicum.
The palate is full bodied displaying rich blackcurrant and mulberries with the roundness and juiciness of blood plums. Balanced firm acidity gives life and lift to the mid palate which exhibits generous primary fruit. Integrated savoury oak balances with the velvety fruit tannins and support the persistent length to the wine with just a hint of the varietal crunchy acidity on the finish.
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