Deep ruby colour, pepper and spice and all things nice. Spanish olives, white pepper, liquorice, raspberries and clove. Med bodied, medium – tannins making it an easy drink with Tapas.
Sourced from the prestigious Wilyabrup region of MR, fruit was machine harvested early morning before crushing/destemming for 48hrs of cold soaking for better colour extraction. Primary fermentation was initiated through a combination of wild and inoculated in small open fermenters with daily hand plunging of the cap. Wine was pressed off skins after 13 days to stainless steel tanks for MLF. No fining agents or filtration were used with minimal use of sulphur dioxide.
Residual Sugar 0.1g/L
Free Sulphur 28mg/L
Canning January 18th 2020
Recently recognised as its own GI within Margaret River, the proximity of Wilyabrup to the Indian Ocean coast means that the district enjoys a particularly moderate but warm Mediterranean maritime climate, without extremes of temperature. The Karri trees which dominate the landscape are underpinned with loamy, free draining gravelly soils divided by the Caves Road and the Wilyabrup creek system.