The grapes used are shiraz and traditional handling provide a savoury rosè with a floral nose and spice and earth balancing the palate with the firm natural acidity.

Whole bunch pressed with 12 hours on skins to extract a balanced amount of colour, flavour and structure. The wine was wild fermented in old french barrels and underwent natural malolactic fermentation in the barrel.


Altitude 440M
Soil grey loam


Order me online!

Take me home and enjoy me or better yet grab twelve and have a sip-erb time with friends and family… in a socially responsible manner of course.