Sourced from their Vinden and Somerset Vineyards. The Gamay and Shiraz were co-fermented with 10% whole bunch and 90% whole berry in open concrete fermenters, wild fermented, and hand plunged. The Gewürztraminer was blended in for malolactic fermentation in neutral French oak. Enjoy it now or on a hot summers’ day served lightly chilled.
Lovely, elegant and delicate mouthfeel. Light red fruits and subtle complexity.