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Region:
South Australia, Vine Vale
Biodynamic Cinsulat and Grenache were layered in two jarrah hot tubs as 100% whole bunches, gassed and left for 3 weeks. Carbonic fermentation before being foulée and allowed to continue on skins to around 3 Baume before pressing. Aged in the Ol’ Stony, the after 9 months and bottled under screwcap. Fridge Red