2019 Technical Specifications
pH 3.66
Total Acidity 6.6 g/L
Region Gippsland
Fermentation Vessels Open fermenters
Pressing Method Skins Gently Pressed And Combined With The Free-Run Wine
Natural Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Bunches sorted in the vineyard and destemmed; must transferred directly to open fermenters with 40 ppm SO2; natural fermentation with rigorous plunging; after malolactic fermentation the wine received 50 ppm SO2.
Tasting Notes Bright dark cherry, blood plum and raspberry; warm, ripe and full-bodied, with a sumptuous mid-palate, finely polished tannins and lingering red-fruit flavours
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