A well rounded wine with aromas of red fruits, blackberry, plum, chocolate, dried herbs and an earthy savouriness. These follow through to the palate which is beautifully soft and generous with chalky, textured tannins.
The grapes for this wine were sourced from a grower in the Myrrhee Valley, a small section of the King Valley. This grape variety tends to be quite juicy, so once the fruit was pressed twenty percent was drained off to increase the concentration of wine. 50% of the grapes were fermented in stainless steel bins and the other 50% fermented in open top concrete vats. We used hand plunging to aid soft extraction of the tannins and flavours. The fermentation temperatures were kept between 24˚C and 28˚C to maintain fruit characters and help develop the mouth-feel of the wine.
Fermentation vessel: 16% new oak Fining agent: egg whites Oak toasting: 100% Medium Filtration: earth filtration
Alcohol: 13.5 % Alc/Vol Acid: 6.3g/L pH: 3.57