The final wine was a blend of 3 ferments which saw different lengths of skin contact between 14 to 45 days for added complexity, mid palate weight and tannin integration. Ferment was spontaneous with wild yeast followed by malolactic fermentation.
Winemaker Charlie Swan describes the wine as a 'savoury style with flavours of cherry and raspberry, orange peel with hint of negroni'.
Vegan Friendly
All orders shipped with Aus Post with insurance and signature on delivery.