Made with grapes from Cooter vineyard, planted back in the 1950’s. A mix of ferments and time on skins. Heaps of whole bunch in there. Final mix average is probably 40% whole bunch. 6 weeks on skins for extra tannin and flavour.
That’s the tech stuff out of the way.
On the nose: Bright berries with a little white pepper. In the mouth is, light in body and big on flavour.
This is new wave wine making at its best. For me I found this Grenache to be nicely perfumed with small red berries, some spice and soft tannin.
This wine is a Medium bodied crowd pleaser.
FOOD
This wine will go with a Hungarian goulash to the best hamburger.
Michael Lillis
The Rot has set in
