From winemaker Ben Leen:
Grapes: Drystone Vineyard, Gibbston.
Volume: 1T hand picked
100%Destemmed into 1T Open Top Fermenter. 15ppm Sulphur added (bugger all)
Remainder of the 1 Tonne ferment after pet nat was bottled... Started wild after 5-6 days cold soak. Healthy ferment. 28 days on skins total. Pressed to 2 x old AF barrels. 3 months in barrel. No additions. Profile was floral, fruity, light, soft tannin and bright acidity. This is due to the site - Gibbston. And also due to relatively minimal extraction technique (1 punch down per day).
Hand bottled with a tiny bit of Sulphur (5ppm).
Very floral and a whole heap of berries up front. Tannin is nice and soft/subtle and acid is bright. Has a that delicious thirst-quenching factor.
Made to be drunk chilled. Think Beaujolais or Loire Red. Think Sunny evenings. Think Rose but better. It's pretty tasty.
Production: 600 Bottles