50/50 split of hand-picked Pinot Noir and Shiraz. Full barrel ferment using wild yeast. Bright red fruits, crunchy, tangy acid & textural mouthfeel. Complex and expressive
Hand-picked in the cool of the morning, the fruit was pressed immediately and let to settle for 24 hours in the tank. Pinot Noir was picked in early March while the Shiraz component was picked in April. The wines were barrel fermented before blending after approximately 30 days post ferment.