Grenache (95%) and Cinsault (a naughty 5%) from the Northern Barossa, delivering a slippery slide of red and black fruits, with some yum herbal notes. Strong and desirable, much like you.
Fruit was wild fermented in open stainless-steel tanks with no punch downs, treated like a carbonic fermentation and part fermented in wooden vats. 15 months elevage in oak before being racked clean from lees and bottled. Boom.
Barossa Valley, SA