The three parcels were harvested on the 22nd of March before being open top fermented to maintain aromatics. Malolactic fermentation was completed in tank before being barreled down to new and second-fill French oak Barriques for approximately 18 months maturation prior to bottling.
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Vintages and Tasting notes
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Wine Press and Accolades
92 points - James Halliday – Aug 2019
Estate-grown, open-fermented, matured in new and used French oak. Attractive wine, there’s a pleasing softness to both bouquet and palate. the fruits (unusually) in a red cherry and spice range. The vintage, I guess.