2017 was made from estate grown Petit Verdot harvested in the early morning hours of early May. The fruit was destemmed and crushed into the press and immediately drained to tank in order to attain the desired colour and flavour profile. After cold settling and fermentation, the wine was left on yeast lees for 4 weeks before bottling.
A classic cool climate grown season with ample rainfall and temperatures was followed by a dry and sunny autumn. The result being a slow even ripening with tremendous flavour development at a low sugar levels.
Brilliant pale salmon pink.
Pristine flavours of cranberries and creamy, textural mid palate leads to a refreshing and bright acid profile.
Ready to enjoy now.