The fruit was sourced from the warmer foothill regions of Heathcote. The wine was left on skins for up to 7 weeks then pressed and put to seasoned barrels for 6 months Medium red in colour with hints of tobacco leaf and prunes.
The palate is rich and textural with firm tannins.
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The fruit was sourced from the warmer foothill regions of Heathcote. The wine was left on skins for up to 7 weeks then pressed and put to seasoned barrels for 6 months Medium red in colour with hints of tobacco leaf and prunes.
The palate is rich and textural with firm tannins.
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