Cabernet, and a touch of Shiraz, make up the blend, both picked especially for rose. The Shiraz was whole bunch pressed, whilst the cabernet was destemmed before pressing. Fermentation kicked off naturally, in stainless steel, with the ferment ticking away healthily at approx 18 degrees. Post ferment, the wines are racked, with a fair amount of lees, to a mixture of stainless and old oak. Full malolactic fermentation occurs naturally in the spring, with the wines racked to stainless steel a couple of weeks before bottling.
A small vineyard in Harcourt North, Central Victoria. Harcourt is a cooler pocket located inside the Bendigo GI, and their vineyard sits up high above the Harcourt Valley on a granitic ridge running to north westerly of Mount Alexander. The vineyard sits at approx 500m ASL and is one of the highest (and probably coolest) vineyards in the Bendigo GI. The vineyard soils are composed of granitic slabs and boulders, interspersed with sandy decomposed granite. They have been farming this vineyard themselves for a few years now, using organic practices.
