|Specified Vineyard||Single vineyard that lays upon ironstone, clay loam over limestone|
|Trellis System||Single wire|
|Varietal||Negro Amaro 100%|
|Age of Vines||5 year old graft onto 50 year old semillon|
|Yield per Vine||3 kg / 2.5 ton per acre|
|Oak Treatment||Seasoned French Saury & Francois Freres barriques for 11 months|
|Total Production||2,400 bottles|
|Vintage||Average rains and good fruit set was a good sign to vintage 2016. The spring and summer months where dry with some high temperatures with welcoming rain event in January. Temperatures abated late February and March. Hand harvesting commenced mid March.|
|Wine Making||Made via 20% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed to barrel to complete ferment and bottled unfiltered.|
|Style||A truly charismatic red table wine with high perfumed dark red spiced summer fruits that runs through the palate with added licorice, violets and smoked cured meats and the finish is long, fresh and lively with lovely ripe fine tannins.|
Mike Bennie, May 2017
This is a belter of a drink from effervescent winemaker Dom Torzi. It’s got stacks of personality and masses of smashability. Great aromas of amaro herb and spicxe, red currants, cranberry and pomegranate. The palate is crunchy, a mix of sour and sweet red fruits in the best possible way, and lightly spicy. It would take a chill well, too, I reckon. Just great drinking.
The WineFront – Gary Walsh, March 2016
This hits the spot straight away. Forest berries, liquorice, plenty of spice, slight whiff of smoky bacon and black olives rolled in herb.
Medium bodied, fleshy and mouth-filling, but not heavy, with an array of meaty and spicy flavours, and plenty of length – again the olives in herbs.
Value plus here. Different and delicious.
Philip White – Indaily
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