Winemaking notes:

Single vineyard wine from our home block 'Heywood Estate' in Wallaroo.  22-year-old vines.  Granite soils. Handpicked. 2 different techniques used. 20% Whole bunches added + de-stemmed whole berries. Cold soaked in 1.5 tonne open fermenters for 7 days. Wild yeast fermented for 14 days +.  Carbonic macerated component pressed after 12 days for fruit brightness.  Matured in Ceramic, Amphoras and large format French oak for 10 months. Oak age 3-4 years old. 

Tasting notes:

Cola, black raspberry, lavender bush, smoky, turned soil. This is what fine Australian Tempranillo taste like, still bright and fresh in its youth. The bark/soil earthiness paired with the dark fruits create a great balance for the fine grained slightly dusty tannins to hold on the palate. The acid is on point and shows the length that this wine gives.