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39% grenache, 36% mataro, 25% montepulciano, fermented on skins for 2 days, pressed to tank and moderately cooled, transferred to oak to complete fermentation on full solids, matured in used puncheons and hogsheads for 4 months.
Deep, bright crimson-salmon hue; the bouquet is highly aromatic, with a phalanx of red fruits, the palate even more expressive with cherries, plums and raspberries carried along at high speed by acidity. Super rose.
95 Points – James Halliday
Barossa Valley, South Australia
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