Syrah, Pinot Noir, & Grenache with whle bunches in the ferments. Fruit from Mount Barker & Frankland River.
A contemporary style – soft, supple, juicy, exotic, hugely drinkable.
Winemaking
Syrah – Natural fermentation in small open fermenters with addition of whole bunches. After pressing the wine spends 6 months in old French oak barriques to complete the malolactic. Pinot Noir – Natural fermentation in small open fermenters with addition of whole bunches. Before the end of fermentation,
a portion of wine is run to a new oak puncheon (500lt) to give a savoury and smoky complexity. After pressing the wine has spent 6 months in old French oak barriques to complete the malolactic. Grenache – Natural fermentation in small open fermenters with addition of whole bunches. After pressing the wine has spent 6 months in old French oak barriques to complete the malolactic.
Tasting Notes
What each grape brings to the blend: Shiraz – dark cherry and soft red berry fruit with classic spice and bush herbs. Pinot Noir – sweet blueberry and raspberry fruit notes with a charry barrel ferment seasoning.
Grenache – sweetness and light, cherry liqueur fruit , chalky tannins.
Early harvests brings an energy and vitality to the wine. Lively aromatics
of freshly crushed blueberries mingle with plush raspberry and crunchy plum touched with a char and sarsaparilla spice. The weight of the palate is amenable to drinking with plush fruits and a flail of soft chalk like tannin to finish.
