Aromas of cherry cola, rose petals and spice erupt from the glass. On the palate, the wine reveals a berry fruit explosion of black cherry and cranberry, with touches of balsamic and earth tones.
The Pawn Wine Co.... are not driven by regal ambition, but a strong resolve to rescue unique grape varieties from becoming lost as blending tools in the corporate wine game. The Pawn’s passionate moves have rebelled against the trend, realising the potential of alternative wine styles and allowing them to shine within the wine industry. By staying small and hands-on, they continue to create uniquely hand-crafted wines from the cool climate of the Adelaide Hills. Vignerons Tom Keelan and.. read more
Prior to fermentation, the grapes were left on skins for two days, then wild fermented dry over the next 10 days with 10% whole bunch, in an open top fermenter. The ferment was hand plunged twice a day, with the temperature peaking at 32ºC . Post ferment, the wine remained on skins for 4 days, after which it was pressed into a mix of new and old (10% : 90%) French oak puncheons (500L) for malolactic fermentation and maturation of 6 months. The wine was bottled in late September 2018.