The grapes were picked at optimum sugar and flavour equilibrium. They were tipped into open top fermenters and gently hand plunged for 14 days, extracting the vibrant characteristics of the vineyard. When primary fermentation was complete, we pressed to tank for secondary fermentation before bottling.
No sulphur dioxide or preservatives were added in the making of this wine, however, sulphur dioxide is a natural by product of the fermentation process.
Medium bodied, juicy, easy, drink “NOW’ style of wine. Reminiscent of swimming in natural hot springs on a fresh autumn morning, the comforting feel of warm water washing over your skin. The ferrous character comes through on the palate leading into slightly gravelly tannins offset by a delicate acidity lengthening the palate to a smooth finish.