Vinification: Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Indigenous yeast fermentation. Fermented in small oak fermenters. The MV6 was fermented as 100% whole bunch, while the G clone was destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. Every block from Primavera made it into the final blend – just a beautiful vintage on that red soil. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques Taransaud and D&J. Racked to blend, no fining, no filtration. Bottled by gravity.
"Sour cherry, tart pomegranate characters, lots of red fruitines and a light dusting of spice and minty herbal notes, Crisp texture, lighter feel but multi-dimensional in its layers of flavour and detail. Tannins wash over the wine and build gently to a tightening chew. Quite a floral wine here. Very appealing."
94Pts, Mike Bennie, Winefront
95 Points – Huon Hooke, The Real Review