The fruit for this wine was grown at Murrumbateman, just outside Canberra, and tends to produce a medium-bodied style with delicate fruit.
20% wholebunch fruit was included in the wild ferment to add spice and complexity which has come through in the form of ripe brown spices and herbs, which sits nicely alongside the raspberry, red cherry, and subtle chocolate oak. The palate is medium-bodied with silky tannins and gorgeous red cherry and raspberry flavours, which are enhanced by the natural acidity. Moderate alcohol assures drinkability.
This wine is perfect with red meat right now but will harmonise further in bottle over the next few years. A harmless deposit could form due to minimal filtration. For best enjoyment, let breathe for an hour before serving.
Drink now until 2026.