Region: Vine Vale-Barossa Valley, SA
Variety: Cinsault & Grenache
Around a tonne each of Cinsault and Grenache were hand harvested into 20 kg cartes at Wayne Ahrens’ biodynamically farmed vineyard in Vine Vale. The usual carbo mashup with the two varieties gently layered in two jarrah hot tubs as 100% whole bunches, gassed and left for 3 weeks’ carbonic fermentation before being fouléed and allowed to continue on skins to around 3 Baume before pressing. Aged in Ol’ Stony (1100 litre barrel) for 9 months and bottled unfined, unfiltered under screwcap.Cloudy, pale and dull. A real treat to the eye! Notes of old plum, dried raspberry and pomegranate with a whiff of spice drawer. Oh, and some very light funk lurking – YUM! - Notes from the winemaker, Tim Stock.
Biodynamic farming, minimal sulphur at bottling