A powerful wine that delivers a crunchy lively textural palate showing fine tannin that is very consistent across the palate and natural acidity that drags fruit to the very back of the palate, all the elements that this variety delivers.

Single Vineyard - Stansborough Vineyard, Williamstown.
The site is around 260-280m above sea level with an east west aspect. Soil consists of a shallow red clay top soil over friable red clay with bands of quartz, ironstone and shale. The vineyard was planted in 2011 and is own rooted, clone is SAV1101. The vines are spur pruned. The mid rows have been cultivated to winter active fescue and the vineyard has been run organically since late mid-2017.

The fruit was picked on the 28th March.
All the fruit was destemmed and lightly crushed (rollers open) to one open fermenter with header boards. Temperatures were allowed to reach 28C, the open fermenter was pumped over 3 times per day. After 13 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads and underwent malo-lactic fermentation. After malo-lactic fermentation the wine was racked from barrel, SO2 was added and then the wine was then transferred back to the same oak and matured for another 16 months. No finings used.

Vibrant colour, complex aromas of plum cherry and dried herbs. A medium bodied wine that still manages a balance between vibrant fruit and firm but fine tannin and packs all the elements that this variety delivers, natural acidity delivers palate length.

Drink now or cellar carefully and enjoy over the next 8 years.

Alc/Vol: 13.4%