This is a bing more of a serious spin on a Central Victorian rose; barrel fermented and barrel aged bringing a lusciousness and complexity that craves food…BUT on an ice from an esky will be just as good a companion for summer park dwelling. Dry grown on Metcalfe Granite, hand picked fruit pressed initially to tank for cold settling then moved to seasoned french oak barriques for primary ferment and aging. Racked post malo and rested over summer in stainless before being bottled under Diam cork inJuly 2019. – Boomtown