Production
All fruit is sourced from the Tellurian vineyard growing in 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. Grapes harvested separately at ripeness, each parcel fermented in small open top fermenters. Shiraz fermented on skins for 11 days, grenache 12-16 days, and mourvèdre 9 days. All ferments hand plunged or pumped over up to twice a day. 10 months maturation in seasoned French oak barriques prior to filtration.
Tasting notes
The nose is alive with mulberries, blueberries and other blue fruit. On the palate there are layers of the same fruits with black pepper, a touch of leather and fresh leafiness combined with some new barrel components, for a very happy combo that belongs to these hills.
