A blend of 78% Cinsault, 15% Mourvèdre and 7% Grenache.
Notes from Rasa - The Cinsault and Mourvèdre from Vine Vale’s deep sandy soils over orange clay. The Cinsault was fermented using carbonic maceration for 10 days then whole bunch pressed to an old French 500lt barrel. The Mourvèdre was foot stomped, left to macerate for 6hrs then pressed to top the Cinsault barrel with the remaining juice fermented in a stainless steel tank. The Grenache treated the same way. Quandong, watermelon, basil and cranberries.