750ml | 14% ABV | Certified Biodynamic
Whole berries were retained after destemming the bunches (no crushing took place), before a cool, open top fermentation. Fermented slowly for 12 days on skins and then basket pressed to seasoned French Hogsheads for 10 months of maturation. Bottled without any fining agents.
“A churn of tannin and a burst of gorgeous ripe fruit combine to produce a red wine that you just want to drink and drink. It tastes of black cherries, anise and plums and is tasty throughout but it's the extra emphasis of the finish that really has you sitting up straighter." - 94 points James Halliday Wine Companion
"A dancy, light and bright Pinot from the Adelaide Hills.
Wild yeast fermented in terracotta pots with 30% whole bunches before being pressed to older French oak for four months. Bottled without fining or filtration with minimal sulphur.
Red cherries and sour cherries, cranberries and rhubarb all mesh together with ease. The fruit just sizzles and waltzes on its toes. Delicate spices curl around the mouth lingering long as the fruit gets comfy and just hangs on the mid-palate. A red apple crunch a parting gift. Come at me weekend kind of wine I'm thinking.
Drink to six years. " - 94 points, Qwine