Grapes are picked from the Christmas Hill Vineyard in Kuitpo and Carmine Peppicelli Vineyard in Kenton Valley, Gumeracha in the Adelaide Hills of South Australia. The soil is light red clay loam over granite. Hand picked, 60% whole bunch fermentation, 40% crushed on top of the whole bunches; wild fermentation until dry. The Wine then spends 18 months predominantly in puncheons (5% new) and foudre.
With the colour of arterial blood, the nose reveals wild berries, rhubarb and custard. The palate is dense, concentrated and brooding opening to a rich mid-palate with cherry-stone fruit and bitter plum and a long finish with a gentle brick-like texture.
Gamey meats or delicious on its own.
Sommelier Wine Awards 2018
Sommelier Wine Awards 2017