A vibrantly coloured wine and intensely aromatic; it is bursting with lavish red berry fruit flavours and mouth-watering refreshing acidity.
Handpicked early in the morning the fruit was delivered cool to the winery. Gentle pressing to minimise phenolics and cold settling preceeded a three week fermentation. A wild yeast was used for the ferment which took place in old French oak hogsheads to provide texture and complexity but no oak character.
From a single vineyard of 80 years old, dry grown bush vines growing on the sandy soils of the Ebenezer sub-region yielding just 1000 litres of free run juice.
Review by: James Halliday, Australian Wine Companion 2011
Review by: Huon Hooke, Sydney Morning Herald
Review by: Winestate