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A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, with some select parcels remaining 'on skins' post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity. Fashioned for elegance and restraint rather than brute power this wine has a supple, silken texture and fine grained, earthy tannins.
"This simple wine offers lovely blueberry richness and bright red raspberry flavors that last. It has a silken texture from aging in oak (including 10 percent in American oak octaves), but the freshness is what sets it apart. A great buy for a cookout." 90 PointsWine & SpiritsFebruary 2009
"Rich wine, with a mosaic of enticing fruit flavours reflecting the very different vineyard sources; lightens off fractionally on the finish."
Australian Wine Companion
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