Gamay Mencia

Dried thyme, and a herbal lift to the nose with nuances of blueberry & blackcurrant rounding out the fruits.

Soft on the palate, with a fine boned ferrous mineral phenolic to finish. This is overlayed by a blood orange acid backbone, the palate completed with fruity notes of satsuma plum and dark cherry fruits providing soft depth of flavour.

Highbow Hill Vineyard Yarra Valley, VIC, Australia.

Carbonic fermentation saw the grapes left on the bunch and whole and entire, inside a small stainless-steel fermenter and left to their own devices for several weeks. While the pristine fruit lay in slumber, small ferments began inside each berry. Intra-berry ferment and contact with the stalks gave us this distinctive “Carbonic Fermentation” character. Think flavours like blood orange, Campari or bubblegum!