Fruit sourced from Ngumbie Vineyard, a unique site situated amongst the gentle rolling hills of Yarra Glen.
Made with maximal care and minimal intervention.
Semi-carbonic maceration | 30% whole bunch | 70% whole berries | indigenous fermentation | cool ferment and gentle punch downs | age in neutral oak for six months.
Expansive and youthful nose with a glass staining garnet colour. Concentrated blackberries, boysenberries, blackcurrant, notes of violets and cyclamen, with intertwining scents of juniper berries and white peppers. Wrapping up on a suave note of earthy patchouli, Ceylon black tea, and savoury umami.