The fruit was picked early in the cool highlands morning then taken to the winery where it was whole bunch pressed. The juice was settled overnight then racked to stainless steel. The juice underwent a cool ferment for 10 days then it was aged on lees until June. The wine was fined, filtered and bottled in July. This wine has a pale pink colour with red berry aromas. The palate is medium bodied with a delicate balance between fruit flavour and acidity. Lingering flavours reminiscent of fruits from the forest finish on the palate.
|Notes From The Winemaker:||The bud burst in 2017 came 2 weeks earlier than previous years resulting in excellent flowering and fruit. A dry Spring/Summer led to perfect ripening conditions post veraison, therefore disease pressures were low and excellent clean fruit was harvested. Add to this the dry summer across the eastern coastline of NSW, leaving the cool nights to help with a slow ripening period. The wine was first stored in cool, stainless steel ferment for 10 days. Aged on lees in tank until July then fined, filtered and bottled.|
|Fruit Source:||100% Southern Highlands. Tempranillo, Cabernet Franc, and Merlot from our Kells Creek and Marist vineyards.|
|Peak Drinking:||2018 - 2021|
|Wine Analysis:||Alcohol = 13.6%, pH = 3.39, TA = 6.0g/L, Residual Sugar = 0.4g/L|