Region: Bendigo, Vic
Variety: Shiraz, Riesling
Shiraz with the freshness turned right up. As Jake says: “Chuck it in the river and enjoy it chilled at the end of your day fishing.” We don’t all fish so you could just as easily pop it in the fridge for a half hour after staring at one too many spreadsheets.
The fruit is thrown into a fermenter, spritzed with CO2 then left to macerate for twelve days. A little foot stomp before an overnight maceration leading into a winter’s hibernation. A splash of cabernet franc and riesling is added before bottling if you’re wondering why this shiraz seems to have uncharacteristic zip.