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 and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine of great richness, texture and complexity.
This wine is medium to full depth red crimson in colour displaying aromas of lifted florals and black fruits overlaid with savoury spices and white pepper hints. A big rich wine, full of sweet red fruits, very mouthfilling. Showing soft texture, elegance and finishing with fine tannins.