Bright red cherries, blood orange, brioche lees on the nose. crisp acid, generous and bright raspberry lemonade on the palate. Cabernet Sauvignon was destemmed into flowerpots and gently jumped on to extract a little colour and small tannins. After a 24 hour maceration it was pressed off and settled for a further 24 hours before racking to seasoned french oak. Occasional lees stirring during elevage was used to bring in texture. Whole bunch Syrah was direct pressed and settled overnight before being racked off rough lees into stainless steel for ferment elevage. Whole bunch Chardonnay was direct pressed and added as juice at bottling for the fun time fizz. – Parley Wine
