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20 March 2019
A warm dry growing season in Werribee. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A warm summer allowed full flavour ripeness, while retaining good acid structure.
Carefully hand harvested fruit was picked in the cool of the morning to retain vibrancy. The Mataro 26%, Carignan 14% fruit was destemmed into small open fermenters, where wild yeast performed their magic. The ferments when lightly hand plunged to extract fine tannins. The Grenache (60%) portion, was fermented using Carbonic maceration or whole bunch techniques to add blue fruit aromatics. The wine was then pressed and left to rest in older French Hogs Heads. The wine was racked then blended and bottled in December 2018.
Dark red to black with a ruby hue.
Blueberries and blood plums are complexed by some cassia bark spice. Violets and some red strap fruits add intrigue. Hints of liquorice and black olives are also there.
A fun and vibrant palate has plum and blue fruits at its core. Dried apricots add another element. The tannins are raspy and long giving the wine a savoury crunch giving lovely texture and drive. The bright and lingering palate remains fresh, lending itself to that second or third glass.
Drink now or over the next few years.
Apricot chicken, Duck spring roll, Fried pork terrine.