Join the nick o'leary grapevine
Situated in the picturesque Hall Valley, in the Murrumbidgee River corridor, just outside the ACT
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On the nose it shows blackberry, stewed plums, cola, allspice and clove. These flavours are all echoed through to the palate with lacy grippy tannins, it rounds out slightly tart with the acids taking control and regaining freshness.
Made with grapes from 60% Hilltops fruit and 40% Canberra fruit, predominately from our home vineyard here at Heywood. Handpicked. 3 different techniques used. 25% Whole bunches and de-stemmed whole berries and cold soaked in 1.5 & 3 tonne open fermenters for 7 days then fermented for 14+ days. Carbonic macerated component pressed after 12 days for fruit brightness. De-stemmed whole berries component having an extended maceration for tannin. Matured in Ceramic, Amphoras and large format French oak for 10 months. Oak age 3-4 years old
