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Abacus Petit Verdot


Wilyabrup – Open Fermented Natural Yeast – Hand Plunged – Coarse Filtered –
10 Months French Oak – Cassis – Vanilla – White Pepper – High Natural Acid –
Low Sulphur


Variety – 100% Wilyabrup Petit Verdot
Maturation –11 Months French Oak Matured
Region – Margaret River
Sub Region – Wilyabrup
Winemaking – Last pick of the 2017 season. Open fermentation using naturally
occurring yeast, with extended skin contact on a portion of whole bunch fruit
gave us ripe berries and subtle oak tannin from 11 months French barrique
maturation. Basket pressed with MLF completed in barrel.
Wine Notes – Aromas of violets, plum, and mocha. Lively acid and tannin
supported by blueberry, sour plum, cassis and rich chocolate. Drink now to 7
Alc/Vol – 12.3%

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