Description / Reviews
// 35% Pinot Noir, 35% Tempranillo and 30% Syrah
"From a couple different vineyards around the Peninsula. Left on skins overnight and whole bunch pressed the following day. Fermented in a mix of old barrel and stainless steel tank while sitting on lees for 6 months to build in some texture. Berries, red apple and a lingering bright finish." - Kerri Greens, Winemaker
"Seems to be some advancement to the colour – coming out a copper orange with a bronze tarnish. Still, it’s pleasantly dry and crisp, with toffee apple and potpourri in the mix. There’s some texture adding a softness to the acidity." - 90 Points, Jane Faulkner, Halliday Wine Companion
"Sour red cherries, rhubarb, tart cranberries, red apple and strawberry. There’s a sweet cordial note mixed with salty green olive lift, which comes together well and provides a tasty, balanced combination. The wine is slurpy, glossy and with a Pink Lady apple acidity and crunch, and a pinch of spice with bitter almond to close." - 90 Points, Kasia Sobesiak, The Wine Front
