Firstly, the fruit is sourced from two blocks in the Barossa Valley. Tony Brooks’ Gomersal vineyard, planted on rich, red brown earth over limestone gives the wine depth and length. Kevin Burgemeister’s Penrice vineyard sits on brown, sandy loam giving the wine perfume and freshness. The second region is the Riverland, which adds brightness and vibrancy to the wine. Finally our Wrattonbully vineyards, from Terra Rossa country, red sandy loam over limestone, gives the wine a powerful depth of flavour coupled with a mineral texture. Once picked, the grapes are crushed and left in contact with their skins for between one and three hours to obtain the desired colour. The juice is then run off the skins into a stainless steel tank to undergo wild fermentation.
Coral pink in colour. A very aromatic wine with enticing aromas of watermelon, raspberry, hints of wild roses and white nectarine. The palate has bright pomegranate and rhubarb flavours with a clean finish that leaves you wanting more.
Enjoy with fat cut chips and a spicy tomato dipping sauce or fresh tomato, buffalo mozzarella and basil pizza.