It is crimson in colour and exhibits aromas of ripe dark fruit, cassis, Jasmin, and aniseed. On the palate there is firm, but subtle tannin structure, a long ripe finish, and balanced acidity.
A blend a Syrah, Mourvédre, and Grenache the wine is made in a Southern Rhône style. All varieties are grown on the farm and are hand-picked into fermentation vessels of either concrete or stainless steel. The ferments are allowed to proceed naturally and are hand plunged as required until they are dry. Once the fermentation is finished the vessels are allowed to undergo post-fermentation maceration on the skins. This usually lasts around 8 weeks. They are tasted often and when they are ready, pressed off into 500L French oak barrels.
Winemaker : Tremayne Smith
Winemaker : Tremayne Smith
The renovated gravity fed cellar combines the best of the old and new world: the latest equipment and knowledge with traditional techniques.
Central to the winery design is the ability to process many small parcels of fruit. We selectively harvest only small sections of the vineyard. They are all handled separately and differently from fermentation to the barrel. This ensures a full array of components and options come blending.
Our gravity fed cellar allows us to keep pumping to a minimum. It is very hands-on, with a bunch and berry sorting, only hand plunge downs, and we carry out long macerations for up to 4-6 weeks before pressing.
Central to the winery design is the ability to process many small parcels of fruit. We selectively harvest only small sections of the vineyard. They are all handled separately and differently from fermentation to the barrel. This ensures a full array of components and options come blending.
Our gravity fed cellar allows us to keep pumping to a minimum. It is very hands-on, with a bunch and berry sorting, only hand plunge downs, and we carry out long macerations for up to 4-6 weeks before pressing.
