A generous, fruity nose carries cherry, raspberry and beet, with woodsy undertones. The mouthfeel is buoyant and pliable. A taste finds the wine expressively flavoured of cherry, blueberry and pomegranate with a trace of vanilla.
Picked by hand from the Mottiar Vineyard on October 5th as grape sugars averaged 21.8° Brix.
After harvest the fruit was hand-sorted and divided for wild yeast fermentation in either concrete or stainless-steel tank. One portion was destemmed and crushed, while another was reserved for fermentation in whole clusters.
The wine was transferred to French oak barrels to complete malolactic fermentation and age for nine months.
At the time of bottling, August 2017, the wine was measured at 12.5% alcohol, 0 grams per litre residual sugar, 6.2 grams per litre titratable acidity and 3.66 pH.
Only 50 cases were produced. Enjoy now to 2023.
Try with charcuterie, barbecued pork ribs or barbecued lamb. Serve near 14° C.