Spiced aromas and flavours recreate black and Bing cherry, raspberry, strawberry cream and cola. Add to the tasty mix extra scents of caramel, herbs and violets and flavours of cranberry and red currant. The mouthfeel is bright, fresh and pliable.
Grapes were taken from two Wismer Vineyards blocks. Gamay was picked October 5th at 22.2° Brix at the Foxcroft site and Cabernet Franc October 13th on the Homestead property measuring 24.1° Brix.
Gamay, 65% crushed and 35% in whole clusters, was layered into a concrete tank to co-ferment with Cabernet Franc berries, of which 52% were in clusters and 48% were crushed. After extended carbonic maceration under wild yeast, the wine was pressed and divided into equal portions for malolactic conversion and maturing, in older French oak barriques or ceramic orbs.
187 cases went to bottle in July 2021.
At the time of bottling, alcohol was measured at 12%; residual sugar at 0.15 grams per Litre and titratable acidity, 8.3 grams per litre and pH: 3.55.
Dry: 0.15 g residual sugar
Vegan friendly.Certified Sustainable.
Enjoy now to 2025.
Best enjoyed near 15° C with quiche and fresh herbs, crispy-skinned trout, braised black lentils and tomato-based dishes such as Eggplant Kasundi.
92 points, Vic Harradine, WineCurrent Aromas of red and black cherry/berry fruit mingle with grilled savoury herbs and wisps of mixed spice and medicinal notes. It envelopes the palate with a stream of crunchy red fruit—pie cherry, cranberry and passionfruit decorated with herbs and spice that replays on the finish along with strawberry and red raspberry. This is medium-plus bodied with good texture and mouthfeel and would benefit from another two years in bottle as still-evolving tannin is ever present. Aerate/decant this for two or three hours pouring with prawn and chorizo paella , chili con carne or red pizza with pepperoni, mushroom and bacon.