75% Grenache / 25% Cinsault

Grapes from, and winemaking done on Ngadjuri and Peramangk country.

Grenache and Cinsault, vinified together. Whole cluster Cinsault surrounded by whole bunch pressed Grenache juice. The Cinsault has a somewhat semi-carbonic ferment this way, within the juice. No real plunging except to push the whole clusters below the surface. Pressed after 10 days. Racked to old 300lt French oak two days after pressing.

Aged for 16 months before blending.

Bright fruited, savoury. Light – medium bodied, red wine.

Garrigue / Muntries / plum skin / Riberry

Zero adds, fining or filtration.