Notes from Micah, the winemaker...
Last year was 100% Carmenere and was overtly so, but smooth, silky & slurpy - this year i wanted to keep Carmenere front & centre but dial up the smooth, silky & slurpy factor. Chuck a chill on it when it's hot or don't when it's not - either way, it's up to you. Humis vineyard (Heathcote) Carmenere (66%) on skins for 24 hours, pressed and after fermentation blended with King Valley Savagnin (8%) for elevage. Direct pressed Macedon Ranges Syrah (13%) and skin contact Zibibbo (13%) added at the time of blending. All elevage separately for 8 months in old oak. Racked into stainless to settle for 1 month prior to bottling. No additions.