TASTING NOTE

COLOUR: Ruby centre with a garnet rim.

NOSE: Hints of cloves, strawberry, ripe yellow melon, plum, and dried rose petals.

PALATE: Brown baking spice, stewed strawberry, black cherry skin, ripe plums, creamy with slight charry oak character.
- Ben Knight, November 2009

WINEMAKING

This low cropped fruit was destemmed into open fermenters, a small addition of whole bunches was included (about 10%) fermentation proceeded with 3 hand plungings per day, after fermentation (12 days)  the wine was transferred to French Oak barriques for maturation and malolactic fermentation. 10 months ageing and the wine was bottled.
- Tom Carson, April 2011

FRUIT: Selectively hand picked estate grown fruit from our Dixon’s Creek Vineyard. Cropping levels adjusted to 2.5 tonnes per acre.

MADE AT: Yering Station
QUANTITY: 500 Dozen
ALCOHOL: 14%
CLOSURE: Screwcap

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