Hand made without adding preservatives the berries were crushed into a fermenter and the must underwent a cool and moderately fast fermentation to minimise the extraction of tannin. The must was pressed between 1 and 0.5 Beaume and on completion of primary fermentation malolactic fermentation was encouraged..

Technical details
Region: Riverland, SA
Production: 870 cases
Alcoholic strength: 13.5 % v/v
Free/total SO2 at bottling: 0/0 mg/L
TA 5.8 g/L
RS (glucose & fructose) 0.0g/L
Produced without using animal products – vegan friendly

“Preservative Free. Organic. Carbon Neutral. Single Vineyard. None of this guarantees – or indeed has much of a say – in whether or not the wine tastes good, but it’s an admirably dedicated start. I’d say they are onto something with this wine though. Maybe it’s not quite there, but it tastes/smells different and the texture is good, which isn’t a bad start. It tastes ferrous and of sour cherries. It has a tinny, sweet, balsamic character and an earthen, green tobacco note. I found it a bit thin at first, but I sat with it for an hour or so and started to come around to its way of thinking. Not your usual Aussie fare, for sure.” 87 pts » Campbell Mattinson » winefront.com.au