About 1/2 shiraz and 1/2 pinot noir grapes. The shiraz was cold macerated on skins for a few hours prior to pressing, giving great colour and spice, then cool fermented in tank and some old barrels, some native and some packet yeast. The pinot was a mixture of free run 'saignee' juice and pressings from the sparkling base that was barrel fermented with native yeasts. The combination works well. Strawberries, spice, floral and Turkish delight aromas precede the wine's quite narrow palate with bright acidity and good structure from the grape skin maceration. This is a bone-dry rose with nice savouriness complementing the lifted fruit aromatics.
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