More NSW goodness... Notes from the winemaker..: 38% Shiraz from Kurrajong Downs Vineyard NSW, 38% Tempranillo from Toppers Mountain Vineyard NSW, 12% Nebbiolo from Toppers Mountain Vineyard NSW and 12% Semillon from Kurrajong Downs Vineyard NSW. Fermented separately, the Shiraz was processed using 50% whole bunch and the remaining 50% was pressed off prior to fermentation commencing. The Tempranillo was crushed and de-stemmed as was the Nebbiolo and the Semillon was fermented on skins. Wild yeasts took care of the fermentations and all wines went through Malo and were stored in stainless steel tanks other than the Tempranillo which was stored in old French oak. The wine was blended, racked once and bottle unfined and unfiltered with just a touch of sulphur added during the bottling process. A touch of dissolved CO2 was left to lift and freshen and help minimise the sulphur used throughout the process. Some solids given the lack of fining and filtration and minimal racking. Chill for ultra smashability.