The aim was to create a light red that would be great served slightly chilled, enough acid to remain refreshing and a texture and complexity to maintain interest.
- 100% Shiraz grown & handpicked in Redesdale, VIC
- 60% de-stemmed and macerated for 10 days, basket pressed into old French Barriques
- 40% whole bunch carbonic maceration for 10 days, stomped and pressed 4 days later into old French Barriques
- Wild ferment
- No sulphur added ever
- 7 months élevage with a few days of gentle battonage incorporating healthy Vermentino Lees into half the barrels for added texture. No racking
- 11.5% ABV