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The fruit was picked during the interesting of night then fermented on skins in static potters and rotary fermenters for just a period of seven times to keep as much with the luscious natural fruit flavour as possible. Warm temperatures at the early phases of fermentation as well as three days of put up ferment maceration helped produce gentle fleshy fruit and tannins when aiding Establish construction.
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The fruit was picked during the cool of night time then fermented on skins in static potters and rotary fermenters for just a duration of seven days to keep just as much on the luscious organic fruit flavour as you can. Warm temperatures at the early levels of fermentation coupled with 3 days of publish ferment maceration served build delicate fleshy fruit and tannins whilst helping Establish framework.
Picked in the neat hrs of early morning then crushed prior to neat fermentation with some pores and skin Speak to. The juice was pressed into stainless steel after six days to optimise colour and flavour. The wine was matured in stainless-steel to maintain freshness just before bottling.
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Bright purple with crimson edge. Ripe berry and plum with a few spice and pepper on nose. The palate is loaded with ripe black berries and plums the tannins are smooth and function inline Along with the fruit duration.
Equipment harvested during the cool early several hours of the early morning from a single winery in South Australia’s Riverland location. We crushed, chilled and fermented the juice at managed temperatures within the great cellar.
All juice is fermented chilly to retain freshness and delicacy right before going through secondary fermentation in tank to add complexity. A little quantity of the wine was carefully chosen then blended with each other to create this surprisingly new glowing.
Fleshy vivid red fruits and plums with some earthy figures.Smooth generous and juicy palate with raspberry, strawberry and plum notes being a characteristic when the tannin is scarcely there but a kiss of acid rounds it out.