Organic Margaret River Grenache and Mourvedre effortlessly melded with Great Southern organically farmed Pinot Noir, Sauvignon Blanc, Shiraz and Riesling. All fruit was picked bright and early to retain that natural acidity, fermented by native yeast, on skins for an average of about 3 – 4 days, with the white varieties receiving longer skin contact than red. A large variety of winemaking techniques were employed to optimise the youthful qualities of the fruit and minimise extraction, including carbonic maceration, whole bunch fermentation, co-fermentation and skin and stalk substitution. All of this experimentation was undertaken in order to produce the most drinkable, thirst quenching wine possible. – Express Winemakers
