75% Grenache / 25% Cinsault
Grapes from, and winemaking done on Ngadjuri and Peramangk country.
Grenache and Cinsault, picked two weeks apart. Both varieties were crushed and then spent 3 weeks fermenting on skins, hand plunged once every two 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.