Fruit from separate vineyard patches picked at night and fermented between 24-26C for 12 days with extended post-fermentation maceration to optimise flavour, colour and tannin profiles. Individual batches aged in barrel for 60 months. Rounded off with 2% Viognier for good measure. “The Gringo with the dry wit and brooding stare flirting openly with a splash of sexy Viognier; the life and soul of the party. Rusty on one side, shiny on the flip side.”
Fruit from Frankland River. The fruit was picked at night when the natural sugar levels...