Hand crafted using small quantities of Tempranillo grapes grown on a warm, north facing slope in the Coal River Valley, Tasmania.  Hand picked, de-stemmed then allowed to ferment with ambient yeasts.  After 18 days skin contact the wine was gently basket pressed to extract only the finest flavours and tannin then matured in American oak barriques for 15 months. A generous nose of dark cherries and a little plum.

Wine maker:  Todd Goebel