Latest Technical Specifications · 2024
Alcohol 14.0%
pH 3.42
Total Acidity 6 g/L
Region Victoria
Soil Not specified; fruit came from premium vineyard plots in northern heathcote and estate vineyards in the yarra valley.
Fermentation Vessels Closed and open vats
Pressing Method Pressed After Vat Fermentation And Extraction
Oak Types Used French oak
Production Details Colour and tannin were extracted using turnovers and plunging; the wine was then pressed, settled and matured with substantial air exposure.
Tasting Notes Vibrant, spicy, floral and earthy, with red and black cherry, five spice, plum and juicy acidity.
Food Pairing Chargrilled meats or wood-fired pizza
Vintages
2024 Technical Specifications
Alcohol 14.0%
pH 3.42
Total Acidity 6 g/L
Region Victoria
Soil Not specified; fruit came from premium vineyard plots in northern heathcote and estate vineyards in the yarra valley.
Fermentation Vessels Closed and open vats
Pressing Method Pressed After Vat Fermentation And Extraction
Oak Types Used French oak
Production Details Colour and tannin were extracted using turnovers and plunging; the wine was then pressed, settled and matured with substantial air exposure.
Tasting Notes Vibrant, spicy, floral and earthy, with red and black cherry, five spice, plum and juicy acidity.
Food Pairing Chargrilled meats or wood-fired pizza