2019 Technical Specifications
pH 3.53
Total Acidity 6.2 g/L
Region Gippsland
Fermentation Vessels Open fermenters, followed by gravity racking to barrel
Pressing Method Skins Pressed Gently; Press Wine Combined With Free-Run Wine
Natural Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fruit was vineyard-sorted and destemmed; 40 ppm SO2 was added before fermentation. The cap was plunged rigorously as fermentation progressed. After malolactic fermentation, 50 ppm SO2 was added.
Tasting Notes Dark chocolate, ripe cherry, plum, floral notes, plush texture, powdery tannins, and a lingering finish
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Producer Information
Website
Address
PO Box 332, Leongatha VIC 3953, Australia
Phone
(+614) 1683 0013
Email
Owner
Phillip Jones (Founder)
Cellarmaster
Jean-Marie Fourrier, Adam Francis