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COONAWARRA
Sourced from a certified organic single vineyard and planted to the Mendoza clone, the fruit was selectively harvested before whole berry pressing and overnight cold settling.
The juice was barrel fermented with partial malolactic fermentation, then matured for six months in a combination of seasoned and lightly shaved French oak hogsheads prior to bottling.
Only ten hogsheads were produced, equating to approximately 4,250 bottles.
Awarded 92 points by Andrew Caillard MW in The Vintage Journal.
Alc Vol. 13%
COONAWARRA
Sourced from a certified organic single vineyard and planted to the Mendoza clone, the fruit was selectively harvested before whole berry pressing and overnight cold settling.
The juice was barrel fermented with partial malolactic fermentation, then matured for six months in a combination of seasoned and lightly shaved French oak hogsheads prior to bottling.
Only ten hogsheads were produced, equating to approximately 4,250 bottles.
Awarded 92 points by Andrew Caillard MW in The Vintage Journal.
Alc Vol. 13%