Palate

The palate has plenty of dark fruits, beef stock, vegemite notes and spicy oak flavours. Aged in tight grained French oak barrels for twelve months, this wine will benefit from cellaring. This is our little northern Rhone look alike.

Winemaking

Both parcels of fruit were crushed and then conveyed into half tonne bins. These bins were tipped into 6 tonne open fermenters, sulphured and given 5-6 days cold soak. We added 10% stalks and 30kg of Viognier, this just added some complexity and aromatics to the wines. After cold soak the two batches started wild ferment. We then plunged the cap twice a day and kept the ferments around 28 degrees. The wines were inoculated for MLF, pressed off and then transferred into new and used French oak barrels