This is a pretty special wine. Made in tiny amounts and only available for a few months (at most)

Margaret River organically grown Mataro.

100% whole bunches, stems and all put into 400L barrels through small, stainless steel doors. Rotated daily and left to ferment for 30 days with wild yeast and wild MLF before pressing to tank.

Bottled early to retain its juiciness. Think Nebbiolo x Gamay x Mataro, insanely bright and juicy with plum, sour cherry, raspberry and crunchy acidity. Throw it in the esky over summer to chill it down slightly and enjoy with a BBQ lunch or some asian inspired dishes.