The principle behind our first cut wines revolves around the winemaking term ‘first cut’ in which during the pressing cycle the softer free run juice/wine is separated from the second cut or pressings.
Vineyards:
Selected from multiple sites in the McLaren Vale region, with each displaying a unique site character that integrates well to form the final blend. Willunga area offers fruit displaying dark berry characters and hints of fennel with chewy tannins, while fruit from McLaren Flat displays floral notes and finer tannins.
Winemaking:
De-stemmed to a combination of open and static fermenters and fermented on skins for 10 days with pump overs 3 times daily. Pressed directly to oak to finish secondary fermentation. Matured for 16 months in 20% new and 80% seasoned French oak.
Awards:
94 Points – Sam Kim, Wine Orbit
93 Points – Wine Showcase
