Bushvine Tempranillo from Frankland River, hand picked and crushed to open fermenter for wild fermentation. Plunged twice daily and left on skins for a total of 21 days. Basket pressed to a mixture of French oak (30% new). Aromas of sour cherry cola, sarsaparilla, red fruit, choc malt & bay leaf. Chalky, chewy tannin with bright acidity.
