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Coda Saignee Rose


Margaret River – Tank Fermented – Rose petal – Rhubarb – Raspberries – High
Natural Acidity – Natural Yeast


Variety – 95% Wilyabrup Shiraz , 5% Karridale Pinot Noir
Maturation – Stainless steel fermentation and maturation
Region – Margaret River
Sub Region – Wilyabrup/Karridale
Winemaking – Pressed to Stainless steel for fermentation and maturation after 6
hours on skins. Shiraz juice Saignee’d off our Abacus Shiraz with a splash of
Karridlae Pinot Noir to maintain high natural acidity.
Wine Notes – Rose petal, rhubarb and strawberries on the nose. Raspberries and
cream with a Provence style dry finish. Juicy, moreish and textured.
Alc/Vol – 12.0%

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