Region: Heathcote, VIC
Grown on deep red quartz and gravel filled soils of Southern Heathcote. 14 day carbonic maceration and only a couple days on skins after a gentle foot crush. 5 months in old oak, then approx 12 months in stainless to keep it fresh. Cherry, spice, light and lifted but still has lots of structure. Goes well chilled too.