Bordeaux varieties made in a Loire style - vibrant, bright fruits & soft tannins

Scored 92 Points by Mike Bennie (The WINEFRONT). Read the review.

Varieties: 65% Cabernet Sauvignon, 11% Cabernet Franc, 11% Grenache, 7% Malbec, 4% Carignan & 2% Sciacarello

Vineyard: Vivian, Parish & Gullyview Vineyards

Planted: 1998 & 1930

Soil type: Red clay on limestone, 'Terra Rossa'

Picking method: Hand harvested and sorted in vineyard

Processing: Destemm retaining ~ 50% whole berries, no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: Slavonian foudre for 12 months, then racked to steel for 4 months

Filtration: No

Fining: No

Alc: 13.1% 

pH: 3.59

TA: 5.7

SO2: 30F, 60T

Production: 1550 dozen