Fruit was hand harvested late March and gently crushed into an open fermenter. No additions were made to the wine and fermentation was conducted by wild yeast. The must was hand plunged for the first 2 days and then gently pumped over as required until basket pressed after 8 days. The resulting wine has vibrant fruits and red jelly baby aromas. The palate has a textural backbone with savoury complexity and elegant softness and will continue to grow in bottle. A small portion of our estate Shiraz was added to help provide middle palate weight. A beautifully perfumed wine from our extraordinary estate block.