Blackcurrant, fresh plum, bay leaf and leather spice, with background tomato leaf tannin, a lovely medium bodied structure and crunchy acidity.
Harvested cool and crushed to open fermenters, left on skins for 10 days. The Sangiovese is sourced from Carbanup in Margaret River. The fruit is gently crushed with a short pump over to manage the tannins. Unfined.
Barrel matured for 18 months in new and seasoned French oak.