Winemaking:
The Cinsault grapes were harvested at 20° Balling and whole-bunch pressed directly into tank, where spontaneous fermentation commenced naturally. No sulphur was used during the winemaking process. Before fermentation was complete, the partially fermented wine was bottled, allowing fermentation to finish in bottle and naturally create its bubbles. The wine is unaged and intended to be enjoyed within two years of bottling.

Tasting Notes

On the nose:
The wine bursts with fresh fruit aromas of freshly squeezed blood orange, citrus peel, and hints of cherry.

On the palate:
The wine is lively and fresh, with an elegant mid-palate and a lingering, crisp finish. Blood orange flavours and flinty minerality balance beautifully with subtle stone fruit nuances, creating impressive depth and complexity.

Technical Data

Alc  11.5 %

TA 6.45 g/l

PH 3.48

RS 1.1 g/l