An ideal partner to pasta and red meat dishes.
The winemaking (winemaker: Justin Corrans) The grapes were harvested by hand at between 23º and 26º Balling.
The juice was fermented for five days on the skins and after pressing, fermentation was continued without the skins. Once Malolactic fermentation was complete wine was matured in a combination of new, second-fill and third-fill French oak barrels.