All grapes were hand harvested from Vinifera Organic Vineyard in Mudgee, NSW. Only wild yeasts were used for fermentation and no additions apart from minimal So2. Tempranillo grapes were covered and left for 10 days with some Co2 gas added. Then foot stomped and pressed lightly. Racked from stainless off most lees to old French oak barrels.
Carto Fume Rouge