Winemaking
Sourced from the Beresford Estate Vineyard in the cool sub-region of Blewitt Springs, the grapes were harvested on both colour and flavour development then crushed and fermented for 7-10 days at approximately 24 degrees. Small open top fermenters are used with hand pumping over and rack and returns to ensure optimum extraction of flavour, tannins and colour is achieved. The ferment is then softly pressed using an airbag press, producing a balanced style of wine. Further complexity is developed with 20% of the blend receiving 14 months maturation in seasoned American oak hogsheads and 10% in new 3 year seasoned French oak. The balance of the blend is matured in 2 and 3 year old French oak hogsheads. No animal products used for fining or filtration. Vegan Friendly
Tasting Notes
Bright, young and vibrant medium bodied palate, showing red berry flavours, supported by hints of cigar box and cedar in the background. A juicy mid palate presenting great structure, with a balanced acidity.
