A partial wild ferment on gross lees was undertaken in old French barriques to provide texture, and funk, and to help balance the high acid profile of the fruit. The balance of the juice was inoculated and fermented in stainless steel to maintain varietal freshness. The two parcels were blended post-ferment, with the funky nature of the barrel ferment perfectly complementing the lean acidity of the tank component.
Try your hand at a savoury goats cheese + leek souffle. The acid profile of this wine will cut perfectly through the rich creaminess of the cheese.
Best drinking fresh, within 2-3 years from bottling.
Tastings by Appointment.
0410 519 email@example.com Kays Road, McLaren Vale S.A. 5171
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