Drink chilled.

Light, bright and elegant, made through a process called carbonic maceration (50%), blended with destemmed Syrah on skins for 10 days.

The carbonic maceration, which forces ferment inside the berry without breaking the skin, gives this wine a distinctive note that balances beautifully in the wine.

The Heathcote fruit was picked early at 12.5 baume, and hasn’t seen anytime in oak. A ‘nouveau’, early release wine made to be enjoyed in the next couple of years (ideally on a warm evening).