Shop Reds
Australia's iconic blend that has largely been overlooked in Victoria. Reunited at last. Leafy, Ribeena cool climate cabernet aromatics with a fist pump of spicy syrah. Serve 12-16c. Decant to impress.
13.2% alc
Vegan-friendly
Tasting Notes
Ribeena, pheromone, lasagne edge, black forrest cake
Winemaking
Cabernet and Syrah coming off the same vineyard in Kangaroo ground picked in early April. Cabernet all destemmed and Syrah mainly destemmed, fermented separately. Wild ferment, some punchdowns early on for the cabernet but otherwise letting them both hang out til dryness for about two weeks. Gravity to old barrels. Blending by barrel selection in September and returned to barrels before adding sulfur and bottling in January
A pinot from a single vineyard in Yarra Glen. Darker cherry, fruit about 20% bunches for some savoury interest.
12.5% alc
Vegan-friendly
Tasting Notes
Bunnings at dusk, Pinosity, deep sea fishing
Winemaking
20% bunches, pressed off after two weeks on skins. Always wild yeast, old oak. Sulfur added prior to bottling.
Syrah with slinky restraint. Capturing the aromatic, elegant, red fruited and spicy side of Yarra Shiraz.
13.3% alc
Vegan-friendly
Tasting Notes
Sou vide bitumen, deep vermillion, old El Paso seasoning, anticipation
Winemaking
A blend of two sites Kangaroo Ground and Wonga Park. Wonga Park is 100% whole bunches but worked very little before pressing after 2 weeks. Kangaroo Ground is a mix of two blocks picked in between rain so about 1/3 whole bunches. All gentle maceration for between 2 and 3 weeks pressed to old oak. Blended after 8 months. Sulfur at bottling.
