The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
The wine is a medium to full depth red with stylish aromas of fresh blueberry, red plums and cedary oak. The palate displays a juicy sweet plum that finishes with seamless powdery tannins.