Single Vineyard from the Riverland. Picked on flavour to get the best we can from this variety. Hand plunged in small tubs during ferment and kept on skins for 2 weeks to extract as much colour and flavour as we can. Maturation in older Oak barrels for 12 months before bottling. No fining and no filtration.
Bright red. It sounds weird but there is this salami, soy and satsuma plum thing going on with this wine. Along with same feeling as getting a bunch of grapes and squeezing them until all the red juice runs down your arm. Same thing but down your throat. The persistent and dusty tannins linger and ram the red fruit flavours right in your face. If this doesn’t make you want to try more of this variety, then we can no longer be friends…
may the 4th be with you