Pale in colour with aromas of wild cherries, flowers and spice. Loads of ripe red fruit backed up with herbal notes and delicate, chalky tannins.
Reminded us of Mencia from northern spain, with its pretty red berry and herbal aromatics.
It’s made up of an exciting mix of Mataro (60%), Cinsault (20%) and Carignan (20%) sourced from a single organically farmed vineyard in Whites Valley, on the outskirts of Adelaide, South Australia.
More on Brads production:
Brad likes to co-ferment the different varieties together, comparing winemaking to cooking in a way that allows him to experiement with different ingredients. The Mataro (AKA Mourvèdre) was 100% whole-bunch fermented, whilst 60% of the Cinsault and 40% of the Carignan was destemmed, then macerated for 2.5 weeks.
The resulting wine is then aged twelve months in old 300-litre French oak barrels before being bottled unfined.