Like a piñata exploding, full of bright and energetic red fruits. Think ripe summer cherries just before the birds steal them away, delectable cranberries and popping pomegranate. Deeper there are wild black figs like the ones found growing out of a crevice of a dilapidated farmhouse in the Tuscan countryside. An enticing clash of Italo-Australian culture and flavour with dried oregano and native pepperberry complementing the super smooth chalky, ethereal tannins. A featherlite touch of oak and hints of rhubarb pie finish you off.

A small parcel of grapes was picked early to kick-start our indigenous yeast fermentation and used to inoculate the whole berry open ferment when the grapes arrived at the winery. Twice daily, delicate hand plunging and straight to used French oak puncheons for malolactic ferment after pressing. Six months to round out the tannins but preserve all of that delicious flavour and, pronto!

Aged for 6 months in used French oak puncheons.

Pairs well with pappardelle with duck ragu.