Description
"Grapes were left to cold soak for 4 days prior to fermentation with native yeast. Some time of skins post fermentation to build savoury interest and depth before being pressed. Racked to barrel with fine solids for MLF. Minimal filtration and sulfur additions prior to bottling. Succulent red berry fruits with tones of dried thyme and pomegranate on the nose. Palate is light-medium bodied with ripe red cherry and subtle spice framed by savoury tannins." - Winemaker Notes
