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Grenache Noir 60%; Mourvedre 30%; Syrah 10%
Produced with grapes harvested from 40 - 60 year old bush vines growing on Schist soils. Grapes were destemmed and fermented in stainless steel tanks. Twice daily pumping over during fermentation then a further 10 days maceration at the end of fermentation. Half of the grenache noir was aged in puncheon barrels for 12 months, with malolactic fermentation facilitated. The rest of the wine was aged in stainless steel.
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