Nose
Perfumed by generous blackcurrants and black cherry and lavender.
Palate
Medium plus body with a lactic acidity. Fresh raspberries, plush tannins and a lightly
spiced back pepper and orange bitters finish.
Harvest
Hand-harvested in the morning.
Winemaking
Hand sorted, then destemmed and passed through rollers to gently pop the grape skin and allow about one third of the juice to run free.
The popped grapes and juice were macerated for 24 hours before we gravity filtered off the juice to a ferment.
Spontaneous fermentation from indigenous yeast followed by malolactic fermentation.



