Fermentation: Small open top vats
Titratable Acidity: 6.6 g/l
Residual Sugar: 1 g/l
Latitude: 42.9 degrees South
Altitude: 60-70 metres above sea level
Aspect: Gentle sloping, north facing valley floor
Soil type: Silt and clay loam over decomposed limestone
Aromas of currants and peaches with spicy undertones. Well balanced oak with flavours of plum and red berries on the palate and a gentle savoury finish. Enjoy now or cellar 1 to 5 years. Cellar with the confidence of screwcap.
Food: Delicate red meats and game meats, particularly venison.
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