Blackberry, Plum and Cacao  

Demeter Certified Biodynamic by BDRI

We hand-picked a small, premium parcel of Shiraz in early March from our certified biodynamic vineyard in Yallingup. Whole clusters were placed into a stainless-steel tank, under inert gas cover, to undergo a ‘Carbonic maceration’. We then harvested the remaining parcel of Shiraz 7 days later, which was destemmed and crushed. Both parcels were combined into an open-top fermenter without yeast being added – to allow a wild fermentation from the natural yeasts found in our organic vineyard.

Fermentation took 12 days, upon completion the must/wine was pressed to 1 year old French oak barriques for a period of 3 months (until malolactic fermentation was completed). The wine was then racked into clay ‘egg’ Amphora where maturation took place. The wine was then hand bottled under unbleached, natural cork. Every cork that we have used has been screened at the factory to ensure no TCA is present, so there is no chance of cork taint.

No filtration or fining of this wine has taken place. We have endeavoured to produce a wine that is minimally altered, showcasing the flavours and true identity of our vineyard.

 Vegan Friendly.