The grapes are handpicked from the Warner Vineyard in Beechworth, three hours north of Melbourne. The vineyard is siuated in the foothills of the Alpine Valley in Victoria. Soils are granite rock with areas of slate and shade.
Viticulture is biological, using some biodynamic and organic practices where they see empirical benefits, and no systemic pesticides or fungicides are used.
Fermented as 100% whole bunches with indigenous years, and a 50 day extended maceration. Racked into one to two-year-old French puncheons yeasts and left sur lees for 15 months. The wine is bottled unfined and unfiltered. No acid, enzymes or additives other than a small amount of sulphur dioxide are used in production.
Pepper, spice, liquorice and blackberry fruit wih smoked mea characters. Concentrated dark cherries and plums on the palate but this is dominated by the savoury and mineral side. It’s gutsy and firm, and brings wave after wave of delicious flavours.
PRESS AND REVIEWS