Grapes: CINSAULT + MOURVÈDRE + GRENACHE
Region: Vine Vale, Barossa Valley
Quandong. Basil. Cranberries.
Notes from Andy:
"The CINSAULT and MOURVÈDRE from Vine Vale’s deep sandy soils over orange clay. The Cinsault was fermented using carbonic maceration for 10 days. The MOURVÈDRE was foot stomped, left to macerate for 6hrs then pressed to top the CINSAULT barrel with the remaining juice fermented in a stainless steel tank. The GRENACHE treated the same way."