A savoury dry textural Mourvedre rose-cum-light red from Axedale, Central Victoria.
Minimal intervention winemaking techniques.
Vineyard: Grown on the banks of the Campaspe River just outside Axedale town. Rich red soils, over clay, a classic Central Victorian site.
Winemaking: Picked first thing in the morning, well into Autumn. Fruit arrived at the winery cold, where it was destemmed into the press. Pressed to stainless steel for ferment, and raised in a combination of stainless steel, and old oak, over winter. Full malolactic fermentation occurs during elevage. Bottled in the Spring with a touch of SO2.
Tastes of: white strawberry, mulberry, white pepper spice.