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Red Fruit, Herbaceous, and Pepper / Spice, Smokey
BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)
Origin: South Australia (Barossa, Claire & Eden Valley, McLaren Vale & More), Australia
Grape Varietals:
Pinot Noir (Pinot Nero)
Winemaking:
Biodynamic, Organic, and Natural
Destemmed, Whole Bunch, and Wild yeast
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Roasted chicken with herbs, chargrilled pork chop
ASIAN FOOD PAIRING
skewers, summer rolls, roasted pork
Grape Varietals & Region: 100% Pinot Noir from Piccadilly Valley, Australia. Coming from their "Cemetery" vineyard which is a west facing 0.5 hectare vineyard. A high altitude site, one of the coolest in the valley offering incredible tannin development for its relatively lower alcohols
Taste Profile: Bright natural acidity and is red fruited with intense cranberries and cherries. There are pleasant savoury undertones of bay and cardamom adding layers of complexity.
Winemaking Process: After hand picking, the grapes were sorted and destemmed with 10% whole bunches. Fermentation was for 3 weeks and elevage was for 10 months in 3 year old barriques
Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early
These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!