Notes: This wine was made from grapes I hand picked with friends on a vineyard in Currency Creek, South Australia. The wine was 50% whole bunch fermented and then foot stomped & basket pressed before being transferred to old French oak hogshead barrels for 6 months.
The wine is purposely light in colour and structure, sitting at 12.5%. We wanted a wine that was drinkable at lunch or dinner, in summer and winter. A real crowd pleaser that is light but has a great length.
