Picked at 12.5 Be’ in mid March. The small 3 tonne harvest was tipped into a stainless steel open fermenters as 100% whole bunch. After 3 days the natural ferment started and for a total of 12 days the ferment was occasionally pumped over. Pressed off to 1, 2 and 3 year old puncheons and hogsheads. Natural malo-lactic fermentation. No fining or filtration and bottled in December under screw cap. Serve chilled on hot days!
Wonderful savoury, earthy notes combine with red currents, bay leaf and wild strawberries. Star anise and dried herbal notes in the background.
Light bodied with juicy fruits and super soft tannins. Don’t be fooled by the upfront fruit, there is a serious mid palate that soon kicks in. The tannins are so supple that this wine can be enjoyed well chilled on a hot day with no real impact on the structure of the wine. Enjoy!