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Selected parcels of ripe grapes were crushed into the press where the juice and skins were held together for two hours for colour extraction and texture. Following this, the juice was transported to our winery in the Hunter Valley. The juice was cold fermented to retain it’s aromatic characteristics. After fermenting 50% of it’s sugar content, corresponding to 6 –7%v/v alcohol, the ferment is stopped, retaining the natural grape sugars. The wine is filtered and bottled under cold conditions to retain some natural carbon dioxide giving this wine subtle bubbles. This popular wine is always our first release, as we want to preserve its fresh style.
The 2015 vintage is regarded as a classic Hunter Valley vintage, with ideal warm growing conditions leading up to vintage followed by a burst of wet weather in late February. Good vineyard management and winemaking has resulted in some of the best wines we’ve made.
Hunter Valley, NSW & Swan Hill, VIC
Pale salmon pink.
Luscious aromas of strawberry, turkish delight and floral notes.
A fresh and lively palate of red berries, with refreshing acidity balancing the sweetness. Light frizzante bubbles give this wine a spritzy finish.