The 2016 growing season was characterised by a mild spring and a dry but slightly cooler summer. Two cane vertical shoot positioned clone 115 (VSP) vines were meticulously managed to deliver low yields with intensity of flavour. The fruit was assessed daily during the ripening period to identify the optimum sugar/acid balance and desired flavour characteristics. A small, select parcel was hand harvested early April 2016; 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 22 days on skins the wine was aged for 11 months in both new and seasoned French oak. Bottled March 2017.
Colour - Ruby red
Bouquet - Red cherry, boysenberry with subtle notes of herb
Palate - Sweet, succulent red cherry and berry flavours with hints of unveiling herb. Refreshing and juicy mouthfeel with generous palate weight and supple tannins.
Alcohol 13.5% Acidity 5.5 g/l