DRINKING WINDOW: Now to 10 years
EASTERN BLOCKS: Deep red clay loam | Low topographical position | Shaded Morning | North-south oriented rows
UPSHOT: Ripe yet elegant fruit | Soft tannins | Lifted aromatics
FERMENTATION: Primary Fermentation: De-stemmed | Basket pressed with soft extraction
OAK: French – 35% new, 65% seasoned | Natural malolactic fermentation | 24 months average maturation
FERMENTATION: Secondary Fermentation: In bottle | Traditional method | 12 months on lees
TECH ANALYSIS: Alcohol – 14.0% | pH – 3.57 | Acid – 7.3g/L | RS – 15g/L
PROFILE: Bright blackberry and blackcurrant compote take centre stage, while rosemary and sage provide an aromatic lift. The palate is youthful yet beautifully balanced, offering vibrant fruit, fine structure and a lingering finish.
