The Bastardo (Trousseau Noir) grapes went into the ferment as whole bunch clusters while the Tempranillo and Shiraz were crushed and destemmed over the top in stainless steel open fermenters. Fermentation was cool with minimal pump overs, and the juice was pressed off at 4 Baume to retain fruit freshness. Partial Barrel ferment in old French barriques and stainless-steel tank.
Aromas of wild strawberries, crushed violets and gumdrop lollies.
A lively slurpy palate full of fruit with crunchy acid and soft tannins.
Think raspberries, blackcurrants overlaid with satsuma plums and a little forest floor (sous bois) reduction from the carbonic maceration of the Bastardo grapes.
A juicy little banger!
The Bastardo (Trousseau Noir) grapes went into the ferment as whole bunch clusters while the Tempranillo and Shiraz were crushed and destemmed over the top in stainless steel open fermenters. Fermentation was cool with minimal pump overs, and the juice was pressed off at 4 Baume to retain fruit freshness. Partial Barrel ferment in old French barriques and stainless-steel tank.
Aromas of wild strawberries, crushed violets and gumdrop lollies.
A lively slurpy palate full of fruit with crunchy acid and soft tannins.
Think raspberries, blackcurrants overlaid with satsuma plums and a little forest floor (sous bois) reduction from the carbonic maceration of the Bastardo grapes.
A juicy little banger!
