Gently machine picked and destemmed followed by wild ferment in small open fermenters. Gently hand plunged twice daily. Pressed at the completion of primary fermentation then filled to 25% new French barriques for maturation.
Whole berry fermentation in open pots. Fermented with indigenous yeast and plunged twice daily. At the completion of ferment given an extra 2 – 3 weeks on skins prior to pressing then transferred and matured in 18% new French oak and 82% in Flexcube. Matured on lees without racking for 18 months prior to blending, filtration and bottling. Matured for a further 10 months in bottle.
Gorgeous lifted aromas of ripe blackcurrant, dark cherry, and chocolate.
Lovely finesse and elegance with plush cassis and dark cherry compote flavours and dusty varietal tannins.
Con Mara Vineyard, Whorouly South