Grown on VSP, spur pruned in Cambrian soils. Biodynamically farmed and certified.
Harvest Baumé – 13.3
Total acidity – 6.8 g/l
pH – 3.24
Alcohol – 14.0% alc/vol
The fruit was gently crushed, followed by 1 hour skin contact (maceration) and then left to drain into a cold settling tank. The Shiraz juice was transferred to a 2400 litre wooden foudre where it was barrel fermented naturally and slowly over a 6 week period at a temperature of 20 C -22 C. The whole batch of wine was aged in large foudres for 6 months, then racked and homogenized into stainless steel tanks for a further 12 months. After the aging period, the wine was lightly sulphured and fined, cold stabilized, filtered and bottled under screw cap.
Lovely ripe aromas of wild strawberry, cherry and spice are apparent. The layer of complex savoury notes is due to the natural fermentation making this an interesting wine either on its own or with food. The variety and vinification techniques contribute a spectrum of different fruits and vinosity which shows good breadth and texture as a result of barrel fermentation. A beautiful core of focused acidity provides just the right balance, creating a complex and vibrant wine with superb mouth feel and length. Will improve with cellaring.
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