Latest Technical Specifications · 2022
Alcohol 13.5%
pH 3.65
Total Acidity 5.6 g/L
Region Yarra Valley
Fermentation Vessels Open fermenters and traditional stainless-steel vats
Pressing Method Pressed After Maceration And Fermentation, Then Settled Overnight
Oak Types French oak
Barrel Size 225 L and 500 L
Production Details A combination of whole berries and whole bunches underwent 10–15 days of maceration and fermentation in open fermenters and traditional stainless-steel vats; the wine was pressed, settled overnight and transferred to barrel.
Tasting Notes Medium bright red; scented red and dark fruits; gentle, supple flavours with violets, spice and texture
Vintages
2022 Technical Specifications
Alcohol 13.5%
pH 3.65
Total Acidity 5.6 g/L
Region Yarra Valley
Fermentation Vessels Open fermenters and traditional stainless-steel vats
Pressing Method Pressed After Maceration And Fermentation, Then Settled Overnight
Oak Types French oak
Barrel Size 225 L and 500 L
Production Details A combination of whole berries and whole bunches underwent 10–15 days of maceration and fermentation in open fermenters and traditional stainless-steel vats; the wine was pressed, settled overnight and transferred to barrel.
Tasting Notes Medium bright red; scented red and dark fruits; gentle, supple flavours with violets, spice and texture