Winemaking notes:
Made up from 60% Hilltops fruit and 40% from Canberra including our home vineyard Heywood Estate. Handpicked. 10 - 25% Whole bunches added – the balance de-stemmed whole berries. Cold soaked in 1 & 1.5 tonne open fermenters for 7 days. Wild yeast fermented for 14 + days. Matured in seasoned French barriques and puncheons for 10 months + (a small amount) in Amphoras for fruit brightness. 

Tasting Notes:
On the nose it shows cranberry juice, morello cherry, freeze dried raspberry, anise and soil. On the palate it starts super bright and punchy with high toned fruits, fresh black raspberries and blue berries, permission, with drying light tannins and anise to give that classic Sangiovese feel.