[Magnum] Ngadjuri + Peramangk Country Grenache (Barossa Valley, SA)

A beautifully balanced year overall, a mild summer, critical for Grenache, with an evenness during vintage without any heat spikes.

Medium bodied, layers of tannins and savoury earthy flavours balanced with a textured waves of spicy fruit. Complex, soft on the palate with a fineness and elegance counterbalanced with generosity and depth of texture that speaks of its munda.

Harvest
Overnight picking in late March 2023.

Fermentation
100% wild ferment with a natural malolactic ferment. Completely destemmed, whole berry and carbonic maceration. Gentle pump overs twice a day for 14 x days at a cooler fermenting temperature.

Ageing
Gently pressed via a perforated basket press. Matured in 40% older seasoned French Oak for 9 x months, remainder in stainless steel to retain freshness.

Aroma
Pretty and immediately expressive, multi layered aromas of raspberry, dried cherries, lifted spices and rhubarb.

Cellaring
8-15 years in the right cellaring conditions.