“After a great surfing experience in Bali we ended on a high with the best surf at this special spot called Kedungu in my hungover state. This experience and energy were transferred into the wine when we bottled a few months after my trip.” Total Production 6000 bottles Alc: 11.5% pH: 3.61 TA: 5.8 g/L
In the vineyard
Dry farm lands - no irrigation. Nature Wine
In the cellar
Whole bunch fermented under semi-carbonic conditions for 8 days in stainless steel tanks. Aged in a mixture of different size (228L and 500L) old French oak barrels which help preserve these vibrant flavours. Sulphur the only additive after malolactic fermentation.
The grippy tannins in this wine makes for pairing well with any red meat dishes especially Lamb cuttings. We have done a few beef pairings and the darker fruit is a great combination with the tender meat.