Small Batch 'Light Dry Red' 2022
Beautiful Geographe Syrah co-fermented with juicy Blackwood Valley Viognier. Lifted, pretty and super slurpable.
GROWING & MAKING: Being further north and warmer means that the Shiraz we get from Mark and Julie Moloney’s Harvey vineyard always comes into the winery super early. In 2022 it arrived the day before we handpicked Craig Nield’s Viognier in Boyup Brook. While most of the Viognier ended-up being used to make a barrel of white wine, we threw a portion into one of the vats of Shiraz and co-fermented them together. Traditionally 3 to 5% Viognier can be added to Shiraz to add a pretty perfume to the finished wine; we went hardcore and added about 30%. White and reds grapes were fermented in the same vat, gently hand plunged, then basket pressed. The resulting wine is bright, fruit driven and fragrant; light bodied and super slurpable. Feel free to chill.
Unfined, unfiltered; minimal mucking about. Vegan.
ALCOHOL: 13%
AWARDS: 94 points - Paul Edwards, The West Australian
Beautiful Geographe Syrah co-fermented with juicy Blackwood Valley Viognier. Lifted, pretty and super slurpable.
GROWING & MAKING: Being further north and warmer means that the Shiraz we get from Mark and Julie Moloney’s Harvey vineyard always comes into the winery super early. In 2022 it arrived the day before we handpicked Craig Nield’s Viognier in Boyup Brook. While most of the Viognier ended-up being used to make a barrel of white wine, we threw a portion into one of the vats of Shiraz and co-fermented them together. Traditionally 3 to 5% Viognier can be added to Shiraz to add a pretty perfume to the finished wine; we went hardcore and added about 30%. White and reds grapes were fermented in the same vat, gently hand plunged, then basket pressed. The resulting wine is bright, fruit driven and fragrant; light bodied and super slurpable. Feel free to chill.
Unfined, unfiltered; minimal mucking about. Vegan.
ALCOHOL: 13%
AWARDS: 94 points - Paul Edwards, The West Australian
Beautiful Geographe Syrah co-fermented with juicy Blackwood Valley Viognier. Lifted, pretty and super slurpable.
GROWING & MAKING: Being further north and warmer means that the Shiraz we get from Mark and Julie Moloney’s Harvey vineyard always comes into the winery super early. In 2022 it arrived the day before we handpicked Craig Nield’s Viognier in Boyup Brook. While most of the Viognier ended-up being used to make a barrel of white wine, we threw a portion into one of the vats of Shiraz and co-fermented them together. Traditionally 3 to 5% Viognier can be added to Shiraz to add a pretty perfume to the finished wine; we went hardcore and added about 30%. White and reds grapes were fermented in the same vat, gently hand plunged, then basket pressed. The resulting wine is bright, fruit driven and fragrant; light bodied and super slurpable. Feel free to chill.
Unfined, unfiltered; minimal mucking about. Vegan.
ALCOHOL: 13%
AWARDS: 94 points - Paul Edwards, The West Australian
