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 14 months. A final rustic 10% of Tempranillo from Bill’s Calgardup vineyard in Margaret River rounds it off beautifully. An orgy of bright, red berries and delicious fruit. Rich and ripe, but balanced with a somewhat old world savoury charm. 14% alc.
Fruit from Frankland River. The fruit was picked at night when the natural sugar levels...