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We source fruit for these wines from our Estate managed vineyards in Red Hill, and from a few other carefully selected vineyards around the Peninsula. These wines are an exceptional expression of the Morning ton Peninsula style, with the emphasis on lively fruit. “The quality of these wines are often equal to many other vineyards best” (James Halliday).
Fruit was 100% de-stemmed and fermented in 2.5 tonne open fermenters. The fruit spent an average of 21 days in the fermenter on skins. Maturation took place over 11 months on lees in French Oak barrels.
The nose is bursting with lively red cherry aromas and spice. Whilst there is lots of red fruit on the palate, there is an appealing savoury tannin framework which gives structure and length.