A captivating bouquet of blueberries, bramble, liquorice pastel and floral aromas. The palate is bright and youthful, displaying concentrated flavours of doris plum, boysenberry and sweet spice. It is framed by supple tannins and mouthwatering acidity, leading to a vibrant and lingering finish.
Crushed and destemmed, fermented over 6 days in 8 tonne potter fermenters with twice daily pump overs and in larger vinomatics. Temperatures were kept cool, between 20 and 24˚C to retain fruit vibrancy and ensure a soft tannin structure. The ferment was pressed off at approximately 1 Baume to finish in stainless steel tank before being transferred to seasoned 60% French and 40% American Hogs Head Barrels for 12 months. Malolactic fermentation was completed by indigenous strains following which the wine was racked, sulphured and returned to oak to complete its maturation. No finings and only light filtration were used prior to bottling.
Located at the southern end of McLaren Vale near the seaside town of Willunga. The soil type moves from Biscay clays to more alluvial clay loams of the Christies Beach Formation and contains gravel and rock fragments throughout. Sea breezes mediate day time heat during summer and the critical ripening period.
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