Sold in cartons of 6
100% grown here on our Estate vineyards using organic and biodynamic practices, this fruit comes from our younger vines, which were planted in 1997, and grow on loamy soils with broken quartz and ironstone scattered throughout.
25% whole bunch, fermented using wild yeast in small open fermenters; This wine was foot stomped to allow gentle extraction of colour, flavour and tannins. After 10 days on skins the wine was basket pressed and put to old French and American oak for 9 months. The wine was blended and bottled with no fining.
Alcohol: 13% pH: 3.42 T.A.: 6.33 g/l
91 Points – James Suckling – September 2020
GRAPEGROWER & WINEMAKERS
Martin Pfeiffer, Josh Pfeiffer & Michael J. Corbett
Vibrant purple colour, this wine has loads of blueberry and black pepper character on the nose. The whole bunch component gives a dried herb character to the wine and adds freshness to the palate. It is particularly soft and smooth thanks to the warm, dry 2019 season, making it a great drink on its own, but can also pair well with red meat dishes. You don’t have to wait until Friday to drink this wine though!
Ready to drink now or cellar for up to 10 years.