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50% of the fruit was gently destemmed into an open fermentor and topped up with whole bunches
The fruit was gently destemmed into small open top fermentors
A Blend of Pinot Noir and Syrah from Adelaide Hills vineyards
b95 and entav) from a small vineyard in Mt Torrens
The wholeberry wild fermentation was done slowly and carefully and at completion the tank was sealed for 60 days to build texture and soften the tannins
2024 Guthrie Gamay quantity 50% of the fruit wasStyle: The wine is made as a light red with bright crunchy fruits, spice and whole bunch complexity. The palate is tightly woven with fine tannins, linear acidity and graphite texture. Vineyard: The fruit is sourced from the ArtWine Vineyard in Woodside, grown on clay over quartz and rock subsoil. The multi clonal fruit (BGW19 and 222) is grown on a warmer north facing. Vinification: The fruit was handpicked at dawn to retain freshness. Once in the
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