Red cherries, rain on a dusty creek bed in the middle of summer, and fine persistent tannins.
A new vineyard for us, and one we were very excited to work with in 2022. Balgownie Estate, just north of Bendigo, has a cult like following amongst Australian wine collectors, and was one of the first vineyards planted in the district in the late 1960s. Alluvial clay soils lend generosity and power to the fruit, and resulting wine. We thank Tony and and the team at Balgownie for this fruit.
Destemmed, with very little crushing. Fermented as whole berries in open top fermenter. Plunged once daily, and on skins for approx 20 days. Pressed to stainless steel to finish ferment, and then racked to a large puncheon (60%), and stainless steel (40%) for elevage.