Dry, very textural, loaded with red berries, and stacks of aciditiy.
Winemaking: Cabernet, and a touch of Shiraz, make up the blend, both picked especially for rose. The Shiraz was whole bunch pressed, whilst the cabernet was destemmed before pressing. Fermentation kicked off naturally, in stainless steel, with the ferment ticking away healthily at approx 18 degrees. Post ferment, the wines are racked, with a fair amount of lees, to a mixture of stainless and old oak. Full malolactic fermentation occurs naturally in the spring, with the wines racked to stainless steel a couple of weeks before bottling.
