Whole bunch fermented Carignan is left to bubble away in a type of fermentation called intracellular fermentation - a process specific to whole bunches. This is pressed off after about 3 weeks and then left to settle in stainless steel, a small amount of sulfur (30ppm) is added, and then we wait about another month before bottling.

Carignan (100%)

11.4%

Style: Light bodied, dry red wine.

Vineyard: Hoffman Dimchurch Vineyards, SA.

Best with: Fun times & excitement.

Drink: Now and until the bottle is empty.