Tempranillo from Topper’s Mountain Vineyard in New England. The vines sit roughly 900m asl on deep, free-draining red volcanic soils called Krasnozems. While the Shiraz component came from Emu Swamp, just east of Orange. Planted on quartz-rich, permeable soils farmed sustainably by Steve Mobbs & Nadja Wallington.
A blend of 70% Tempranillo and 30% Shiraz. All handpicked and pressed to an even split of old oak puncheons and stainless steel. Left on solids for 5 months until bottling. Unfined, unfiltered with 30ppm SO2 added.