Region: King Valley
Notes: 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 MaloLactic fermentation. No fining or filtration and bottled in December under screw cap. Serve chilled on hot days!
Nose: Wonderful savoury, earthy notes combine with red currents, bay leaf and wild strawberries. Star anise and dried herbal notes in the background.