This is a low-intervention chilled red made by our daughter, Annabelle, and her partner Bart, using fruit from our Syrah block. It only spent 10 days on the skins, giving it a darker than rosé colour, but it feels light in the mouth with almost unnoticeable tannins. The wine was pressed to 500L puncheons, where it went through full malolactic fermentation, after which a small amount of SO2 was added. It remained here until racking before bottling 7 months later.
Best enjoyed chilled, out of the cellar or a few minutes out of the fridge.
Think strawberry and rhubarb, with a hint of that Syrah spice, but nice and light at only 11%.
Unfined, unfiltered, minimal SO2 added.