Saignee of the grapes with direct pressing on the Grenache grapes. The juice was kept cold before fermentation for 10 days. Traditional fermentation. Numerous gentle racking to stabilize the colour and flavours. Small volume of Grenache was aged in barrels before the final blend
Delicate fish with white flesh, Japanese sushi/maki, ice-cream sorbet with fruit salad
2019 was a bit of a roller coaster of vintage with freak weather events, lower than expected crops and plagues of animals. Winter rains over the Great Southern were steady but lower than average, this provided the vines with some soil moisture to kick start the growing season. A wet August was most welcome and provided plenty of fuel for adequate canopy growth which led into a dry and mild spring finish. Frost hit some low lying vineyards in the Frankland River wine-growing area hard, reducing yields significantly. The weather during the grape ripening into early vintage was more mild than average, with notably colder nights allowing for slow and steady flavour and sugar accumulation to provide well balanced fruit
Shiraz 54%, Cabernet Sauvignon 33%, Grenache 12%
Up to 4 years.
Old French oak
8 months in tank, 6 months for oaked portion