Margaret River – Open Fermented – Nouveau Style – White Pepper – Cassis –
Rich – Rounded – Natural Yeast – Minimal Sulphur
Variety – 100% Wilyabrup Shiraz
Maturation – Stainless steel fermentation and maturation
Region – Margaret River
Sub Region – Wilyabrup
Winemaking – 35 days on skins in open stainless steel fermenters. Gentle
pressing to tank for maturation to maintain fruit purity and liveliness.
Wine Notes – Aromas of white pepper, earth, plums and rhubarb. Black plums,
cassis, red liquorice on palate. Sweet fruits balanced with pleasant earthy
bitterness. Svelte tannin structure, lengthy mouthfeel
Alc/Vol – 14.5%
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