Fragrances relay cherry compote, blueberry, apple blossom and chipped wood. The mouthfeel is silky and easy-going. Flavours suggest sour cherry, strawberry and a hint of walnut and pepper lingering through the finish.
Made of grapes from our winery Estate site, harvested between the 10th and 23rd of October at average 22.2° Brix.
The newly-harvested grapes were divided into three lots. The largest (65%) fermented in concrete. The remainder was divided into equal portions to ferment in stainless steel tanks and oak cuves. A small (10%) portion was reserved for whole-cluster fermentation in steel and added to the whole. After primary and malo-lactic fermentation, 65% of the wine aged in neutral barrels for four months while the remainder aged in tank.
At the time of bottling in March 2018, alcohol measured 12%, residual sugar: 3 grams per litre titratable acidity: 7.8 grams per litre and pH: 3.3
Near 14°C beside baked or grilled salmon, red sauce pasta or gourmet pizza with arugula and goat cheese.