The Wine: The fruit for this wine comes from the Yacca Paddock Vineyard in Kuitpo (In the south west corner of the Adelaide Hills). The fruit was crushed and chilled to a stainless steel open fermenter for a 4 day cold soak then underwent a 100% wild fermentation. The wine was fermented to sugar dry on skins then basket pressed 3 days after alcoholic fermentation had finished when the structure of the wine felt balanced and complete. Once pressed the wine was racked off lees to old French oak puncheons for malolactic fermentation and maturation. The wine remained in barrel for 8 months. No fining, vegan friendly.
This Tempranillo displays aromatics of cherry and red berries. The palate is juicy and bright, leaning more towards the blue fruited spectrum with warm spice and a subtle earthiness that gives the wine a savoury profile. The silky tannins have great presence and are supported by fresh acid line.
