Grown at Gumeracha, in the cool climate of the Adelaide Hills and with an elevation of 450 metres it is the highest vineyard that we source fruit from. Harvested on 18 March, 2017 and destemmed into small open top fermenters. It spent 14 days on skins, with foot pigeage and gentle plunging before basket pressing and then spending 10 months in seasoned French oak.
A vibrant, medium to full-bodied style with soft, plush tannins. Characters of ripe cherries, blackcurrant, plums, cinnamon spice and earthy tones.
MAIN & CHERRY 2016 TEMPRANILLO – 95 POINTS JAMES HALLIDAY
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