Carignan (60%), Syrah (20%), Malbec (12%), Grenache (8%)
All the components were fermented separately with around 10 to 14 day ferments with about 20% whole bunch. Fermented in 1000L wooden vats with heading down boards using native yeast, pressed to 1000L wooden vats and 500L used French oak barrels for about 15 months of elevage, left to settle in tank for a week and then bottled. A small amount of Sulfur just before bottling. The young 7-year-old Carignan out of Ebenezer in Northern Barossa, the 25-year-old Syrah from around Williamstown which I manage organically. Grenache from 45-year-old vines in Ebenezer and the young vine Malbec out of Northern Barossa area of Ebenezer.
Where: Barossa, SA
What: Red Blend
How: This is a big boy, think pizza and pasta