Dark and spiced, lifted with vivid red and purple fruits draped from a structure of firm tannin and amazingly bright natural acid. This is ripe Nero, handled gently. A short 11, day maceration of fruit in two parts; 60% fermented as destemmed berries in and open milk vat, with the balance fermented as a whole bunch carbonic maceration. Elevage in seasoned puncheons and barriques for 11 months.
I’m very very very happy with this wine! A great example of what Central Victoria can offer and what i feel is the right direction to head for northern Heathcote reds. - Minim Wine