The individual batches were destemmed and sent as whole berries to stainless steel static or rotating fermenters. 100% wild yeast was allowed to ferment the batches. They take a few days to start giving a gentle soak before fermentation kicks off and then pressed when fermentation complete. Open top and access to air during fermentation helps to promote a clean fruit perfume, soften the tannins and bring so much life to the wine. The resulting wines were matured in older French oak for 13 months prior to blending, with limited racking to help preserve the delicate wild characters captured in this low intervention approach.
Bright ruby with a purple tinge.
NOSE - An elegant, bright, fragrant, fresh style with juicy cherry, raspberry and red liquorice. Background notes of cinnamon stick, star anise and a sweet earthiness.
PALATE - A rich, juicy palate with medium weight and fine tannins. Dark plum and pomegranate flavours with a lovey chilli chocolate sensation on the finish