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Farmed by Fiona Woods, Blewitt Springs, McLaren Vale. Organic & Biodynamic Practices
NOSE
Sylvia Cherry
Fresh Strawberries
Cocoa
PALATE
Australian Summer Plums
Raspberry
Pomegranate
Aromatic doesn’t begin the describe the bouquet of this wine. On the nose there’s a symphony of fresh cherries, strawberries and juicy summer plums. On the palate the fruit persists with both primary fruit, and secondary spice from whole bunch carbonic fermentation. Silky tannins that cant be missed hold up the wine well, with a fine acid line to offer up great length.
The ultimate lasagne of Grenache was created in 2 x 1000L stainless tanks by hand destemming a layer of whole berries, adding whole bunches and topping it off with more hand destemmed berries. Once the ‘lasagne’ of grapes was prepared we sealed the tanks under a generous spray of dry ice and patiently waited for fermentation to kick off. After a few days we began to saignee the juice daily from one tank to the other before resealing under more dry ice. After a few weeks we foot stomped the whole bunches and pressed to stainless before racking into seasoned French hogs heads for elevage. Bottled in February of 2025 with only 1300 bottles produced.
Farmed by Fiona Woods, Blewitt Springs, McLaren Vale. Organic & Biodynamic Practices
NOSE
Sylvia Cherry
Fresh Strawberries
Cocoa
PALATE
Australian Summer Plums
Raspberry
Pomegranate
Aromatic doesn’t begin the describe the bouquet of this wine. On the nose there’s a symphony of fresh cherries, strawberries and juicy summer plums. On the palate the fruit persists with both primary fruit, and secondary spice from whole bunch carbonic fermentation. Silky tannins that cant be missed hold up the wine well, with a fine acid line to offer up great length.
The ultimate lasagne of Grenache was created in 2 x 1000L stainless tanks by hand destemming a layer of whole berries, adding whole bunches and topping it off with more hand destemmed berries. Once the ‘lasagne’ of grapes was prepared we sealed the tanks under a generous spray of dry ice and patiently waited for fermentation to kick off. After a few days we began to saignee the juice daily from one tank to the other before resealing under more dry ice. After a few weeks we foot stomped the whole bunches and pressed to stainless before racking into seasoned French hogs heads for elevage. Bottled in February of 2025 with only 1300 bottles produced.