Shiraz picked early to retain freshness and natural acidity. After a short maceration on skins the majority was fermented cool, in stainless steel, with a portion barrel fermented in neutral oak to build texture and complexity. 25% saignée Cabernet added for structure and a savoury edge; all of which was barrel fermented using wild yeast. Tasting Notes: Super pretty pale salmon in colour. Fresh and vibrant this is bursting with wild berries. The palate is dry, crisp and packed with fresh strawberries and cream, along with a hint of zippy gooseberry and subtle spice. Yum, bring on Summer!
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