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40% Shiraz, 40% Pinot Noir, 20% Sangiovese
From two vineyards located between 700 and 800 metres elevation, both planted on fractured shale over mudstone. All lots fermented as whole berries according to cultivar. Basket pressed and transferred to a mix of small and large old barrels for 10 months.
Heralded as “one of Beechworth’s rising stars,” husband and wife team Tessa and Jeremy Schmölzer Brown purchased a 20ha block of prime cleared land just south of Beechworth, complete with lake and abandoned goldmine back in 2013. They’ve so far planted 10,000 vines at the highest point of their property, with the plan to farm it organically.
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