Nose

The bouquet is a complex mix of ripe berry fruits and savoury aromas.

Palate

The palate displays rich and fruit sweet fullness with a complex and savoury textural finish of mature tannin.

Growing Conditions

Since 2007 our unique collaboration has granted us access to some of the best vineyards from The Great Southern and Margaret River regions in Western Australia and enabled us to produce delicious wines.

Our winemaking philosophy is simple and relatively non–intrusive – to produce fine and distinctive wines, that reflect the individual characteristics of the vineyard and variety

- Aspect/Elevation/Location Of Vineyards:
Shiraz Location Wilyabrup, North Facing Aspect, 105 M Elevation
Grenache/Tempranillo Karridale, West Facing, 60 M Elevation
- Grower Or Estate Vines: Organic, Biodynamic Grower, Not Organic Or Biodynamic
- Vine Age, Varieties And Clones: 25Yrs

Shiraz 67% (All Knotting Hill, Marg River)
Grenache 24% (18% Happs Marg River, 6% Mccusker Perth Hills)
Tempranillo 9% (All Happs Marg River)

Harvest

Shiraz Machine
Grenache/Tempranillo Hand Picked

Winemaking

Red Right Hand is the result of the union of three of the great varieties, each with their individual attributes from the cooler, Margaret River region of Australia to produce a wine of great complexity and interest. We are all familiar with the hero variety – shiraz – full of colour, flavour and structure. Grenache contributes to its heady perfume and sweet fruit mid palate. Finally, bringing the wine together is a small dollop of intense, savoury tempranillo.

Each component was fermented separately in open topped vats with traditional fermentation techniques.

- Any Fruit Sorting, Crushed/Destemmed, Whole Bunches/Berries
Crushed/Destemmed Into Open Topper Fermenters. No Whole Fruit
- Wild Or Inoculated Yeast
Innoculated
- Fermentation Vessel (Barrel, Tank Or Other)
Open Topped Fermenters With Cap Management By Pump Over And Plunging
- If Blend: Varietal % And Any Co-Fermentation
No Co-Fermentation, Each Variety Vinified Separately.
- Crushed/Pressed, Basket/Machine
Pressed In Tank Press
- Time On Skins, Including Cold Soak, Ferment, Post-Ferment
No Extended Time On Skins
- Time On Lees, Bâtonnage, Mlf
Mlf In Barrel
- Pressed Direct To Barrel Or Via Tank?
Pressed To Tank For Settling To Reduce Gross Solids Prior To Racking Barrel

Aging

The resultant wine parcels were matured in a combination of French barriques for 12 months before blending.

100% French Oak, 15% New Oak, 12 Months Maturation On Oak

Appearance

The wine displays awesome colour; deep crimson red, bright and vibrant in hue.