7 April 2017
A long cool growing season in Werribee. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A late summer with warm days and cool nights allowed fruit to reach is full flavour ripeness, while retaining good acid structure.
Carefully hand harvested fruit was picked in the cool of the morning to retain vibrancy. The fruit was destemmed into small open fermenters, where wild yeast performed their magic. The wine was then pressed and left to rest in older French barrels in the underground wine cellar for 12 months prior to blending and bottling.
Dark red with a ruby hue.
Blueberry, black jubes, black olives and cured meat.
Dark fruits, savoury elements and black olive flavours immediately flow onto the palate. Meatiness adds depth to the wine, while mediterranean spices including marjoram add further complexity. Fine dusty tannins encapsulate the wine giving length and drive. A great wine with rustic food.
Drink now - 2025
Venison salumi, spotted dick and capriciosa pizza.