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Type: Light, Vibrant Red (Natural / Zero-Sulfur)
Region: Heathcote, Victoria, Australia
Grapes: 95% Syrah, 5% Nosiola
Alcohol ABV: 12%
Aroma: Wild berries, violets, crushed black peppercorns, and an intense, complex bouquet of damp earth and alpine herbs.
Palate: Energetic, bright, and extraordinarily fresh. Plentiful blue and red fruits are lifted by a sharp, citrusy acidity (thanks to the Nosiola), settling into a mid-weight finish backed by subtle, mouth-coating tannins.
The hand-picked grapes are co-fermented using entirely wild, native yeasts with zero temperature control or chemical intervention. The Syrah undergoes a gentle, low-extraction maceration alongside the white Nosiola skins before being gently pressed to preserve maximum freshness and primary aromatics. The wine matures on its fine lees in neutral vessels for roughly 7 to 12 months and is bottled entirely unfined, unfiltered, and completely free of any added sulfur.
The fruit is meticulously sourced from the organically farmed Chalmers Vineyard, situated on the steep, camel-hued slopes of the northern Heathcote fault line. The vines are rooted in highly distinctive, ancient red Cambrian soils which are rich in iron, greenstone, and calcium. The Nosiola component is sourced from a hyper-exclusive plot containing just three short rows of vines, requiring precision hand-harvesting to maximize its limited yield.
Type: Light, Vibrant Red (Natural / Zero-Sulfur)
Region: Heathcote, Victoria, Australia
Grapes: 95% Syrah, 5% Nosiola
Alcohol ABV: 12%
Aroma: Wild berries, violets, crushed black peppercorns, and an intense, complex bouquet of damp earth and alpine herbs.
Palate: Energetic, bright, and extraordinarily fresh. Plentiful blue and red fruits are lifted by a sharp, citrusy acidity (thanks to the Nosiola), settling into a mid-weight finish backed by subtle, mouth-coating tannins.
The hand-picked grapes are co-fermented using entirely wild, native yeasts with zero temperature control or chemical intervention. The Syrah undergoes a gentle, low-extraction maceration alongside the white Nosiola skins before being gently pressed to preserve maximum freshness and primary aromatics. The wine matures on its fine lees in neutral vessels for roughly 7 to 12 months and is bottled entirely unfined, unfiltered, and completely free of any added sulfur.
The fruit is meticulously sourced from the organically farmed Chalmers Vineyard, situated on the steep, camel-hued slopes of the northern Heathcote fault line. The vines are rooted in highly distinctive, ancient red Cambrian soils which are rich in iron, greenstone, and calcium. The Nosiola component is sourced from a hyper-exclusive plot containing just three short rows of vines, requiring precision hand-harvesting to maximize its limited yield.
