Latest Technical Specifications · 2021
Alcohol 14.5%
pH 3.65
Total Acidity 5.6 g/L
Grape Varieties Tempranillo
Region Heathcote
Soil Ancient red cambrian soils
Pressing Method Pressed After Fermentation
Production Details Fruit was destemmed and fermented at 25–30°C over 10–20 days. Vineyards were selected for balance of fruit weight and ripeness.
Tasting Notes Intense dark red with a purple edge; ripe dark cherry, cedarwood and coffee; soft mouthfeel, savoury, authentic and rustic
Food Pairing Chargrilled red chorizo and pimento peppers; 3–4 month Manchego cheese
Vintages
2021 Technical Specifications
Alcohol 14.5%
pH 3.65
Total Acidity 5.6 g/L
Grape Varieties Tempranillo
Region Heathcote
Soil Ancient red cambrian soils
Pressing Method Pressed After Fermentation
Production Details Fruit was destemmed and fermented at 25–30°C over 10–20 days. Vineyards were selected for balance of fruit weight and ripeness.
Tasting Notes Intense dark red with a purple edge; ripe dark cherry, cedarwood and coffee; soft mouthfeel, savoury, authentic and rustic
Food Pairing Chargrilled red chorizo and pimento peppers; 3–4 month Manchego cheese
Sources: winedata.debortoli.com.au ↗ · Compare this vintage