Hand harvested fruit, berry sorted to remove any undesirable berries or green material, gravity filled to two clay amphora. Hand plunged twice daily for a gentle extraction of the whole berries during fermentation, then left on skins for a further 2 months before separation of the wine from skins and seeds. Maturation back in the clay amphora for a total of 12 months.
The slow micro-oxygenation in the slightly porous amphora softens grape tannins while preserving the fruit purity and terroir. A modern interpretation of an Australian classic. A highly aromatic fruit and floral nose incorporating primary berries and plums with a green herbal lift from the Cabernet component. The entry is all fruit and juicy, then the tannins take a different and savoury form. An iodine and earthen rustic feel to the palate leave you with a dry, savoury finish embedded into the fruit profile. - Yarra Yerring.
- Yarra Yerring, Winery.