The 2017 growing season was characterised by a cool spring and warm summer. Two cane, vertical shoot positioned (VSP) clone 115 vines were meticulously managed to deliver low yields with intensity of flavour.
A small, select parcel was hand harvested early April 2017; the fruit was fully destemmed and cold soaked, with a portion encouraged to ferment naturally by indigenous yeast to express single vineyard characteristics. After spending a total of 21 days on skins the wine was aged for 11 months in both new and seasoned French oak. Bottled March 2018.
Colour - Ruby red
Bouquet - Red cherry, boysenberry with subtle notes of herb
Palate - Sweet, succulent red cherry and berry flavours with hints of dark herb. Refreshing and juicy mouthfeel with generous palate weight and supple tannins.
Alcohol 13.0% Acidity 5.6 g/l