Production
All fruit was sourced from the Tellurian vineyard growing on Cambrian soils formed over 500 million-years. Deep, rich, decomposed greenstone rock and limestone with soil depths up to 2m allow roots to reach deep, while relatively low fertility controls vigour and yield. Hand picked, gently destemmed and hand sorted. Fermented in open stainless steel fermenters, mixed using pulse-air once per day, with 8 days on skins. Pressed to tank then transferred to seasoned French 500L puncheons for 5 months.
Tasting notes
Bright, elegant and beautifully expressive, with red berry and wild strawberry fruit and hints of rose petal and savoury spice. The tannins are silky. Juicy acidity gives balance and freshness.
Food match
Perfect alongside chargrilled lamb cutlets, wood-fired pizza topped with roasted vegetables or a simple plate of charcuterie and artisan cheeses.
