Sourced from Estate and other nearby vineyards. 33% whole bunch with partial carbonic maceration fermentation, plunged twice a day for deep colour extraction. Wild yeasts for ‘slapping the bass’ funky fermentation. New and old French oak. Cola nut and plum skin. Power from the alcohol is noticeable. Deep redcurrant, almost spirituous nose with roasting meats and dried herbs. Loads of ripe plums, cherries, cinnamon spice and almost to white pepper. Acid is noticeable and with plenty of drying tannic grip to finish.
Region: Macedon Ranges, Victoria