Scintillating notes of redcurrant, cherries and raspberry compote on the nose with an underlying layer of mineral, cacao and dried rose petal. On the palate, it’s pristine and persistent with bright red fruits, cedar, subtle game, and a dusting of black pepper. It’s intricately balanced with finely boned tannin and brilliant acidity.
Fruit sourced from Butcher’s Hill, Cooinda Vale and select vineyards from the Coal River Valley. A blend of Cooinda Vale and Butcher’s Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. Wild fermentation (5% whole bunch) over 14 days then 7-day post ferment maceration. Fermentation took place in 2.5-tonne open ferment stainless steel with pumping over once per day. Matured for 11 months in French oak (15% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%) barriques (225L).