Shiraz grapes from the Perrau vineyard were hand-harvested on 2nd March, 2019, partially destemmed, crushed with the inclusion of 30% whole cluster and stems. The combination of Lachancea thermotolerans and Saccharomyces cerevisiae yeasts fermented the grape juice into wine that was transferred into and matured in old French and American hogsheads for 15 months.
Pinot Noir grapes from Mt Gambier were hand-harvested on 28th April, 2019, partially destemmed, crushed and wild-fermented with 20% whole cluster inclusion. The wine was matured in old French barriques for 12 months.
This even blend of Shiraz and Pinot Noir is a modern interpretation of the traditional Hunter River Burgundy blend. The varietal character of each component shines through in this lifted and spicy light dry red wine (LDR). Vibrant red and dark berries, meaty black olives, smooth tannins and crunchy acidity make the whole greater than the sum of its parts. Enjoy it slightly chilled!
*Lachancea thermotolerans is a wild yeast (non-Saccharomyces) discovered and isolated by LUDO scientists. Besides bringing fresh, lifted aromatics, this yeast strain naturally produces lactic acid.
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Shiraz, Pinot Noir
Mclaren Vale, SA
Big + Bold