Production
Grapes are picked from the Protero Vineyard in Kenton Valley, Gumeracha, Adelaide Hills, South Australia. Here the soil is sandy loam with pockets of clay over bedrock. Grapes are hand harvested in two picks, mostly destemmed (10% whole bunch). Wild fermentation takes place until dry, then the fermenter was sealed up to remain on skins for a total of six weeks. The wines is pressed off and matured separately for the first 12 months. Six weeks total maceration on skins, 12 months in new (5%) and old barrique on lees. Racked to cask and puncheon for 18 months, racked back to old puncheon for six months. Blended for bottling and aged for three months in bottle.
Maturation
Tasting notes
Brick red in colour , with a nose of cherry cola and all spice with a hint of sandalwood. Flavours of ripe red fruits and cherry pie, leading to a stemsy finish.
Food match
Italian foods. All of them. And duck.
