Place: Wild Dog Vineyard, West Gippsland — VIC
Variety: Cab Sauvignon, Riesling
70% carbonic Cab Sauv, 30% Riesling on skins—the Riesling on skins for two weeks then the Cabernet juice is added on top. Pressed together a week later then slumbers in stainless steel and puncheon until bottling.
Incandescent garnet in the sunshine, it really looks like summer bottled. James and Jess’ aim is to make a chilled red with white wine tannins and they succeeded. Confected red fruits, rose water and pomegranate acidity. More, por favore!