Minimum Wines Red 750ml

40% Sangiovese 30% Syrah 30% Cabernet Sauvignon.

Part wild-fermented. Barrel-aged on lees for 8 months. Low-sulphur.

Red berries, cherry, chocolate, spice.

A ready to drink, light/medium field blend red and great food wine. Dark cherries, red berries & warming spices. Elevated and intense raisin, boysenberry, cinnamon, allspice and a little minty chocolate. Fine savoury tannins.

Sangiovese component wild-fermented in stainless-steel rotary fermenter. Heavy skin contact and maceration during primary fermentation for 12 days. Syrah and Cab components were inoculated with biodynamic yeast culture and fermented (separately) in stainless-steel rotary fermenter (Syrah) and open timber vat (Cab). Heavy maceration on Syrah. A little lighter for the Cab, but still daily pump-overs. Both primary ferments lasted 13 days. Then all were pressed. A third of each transferred to 1-yr-old oak barrels, the balance to separate old large oak barrels, for malo to proceed. Matured in all these respective vessels for 8 months before racking, blending, filtration and bottling. Minimal sulphur added post-malo and at bottling. This wine had a tartaric add and light organic tannin add.