Crittenden Estate
Mornington Peninsula, Victoria
Crittenden Estate is one of the Mornington Peninsula’s most established family-run wineries, founded in 1982 and still owned and operated by the Crittenden family.
Today, second-generation Rollo and Zoe Crittenden are at the forefront—Rollo leading winemaking and viticulture, Zoe heading up marketing and communications—continuing the legacy with a focus on innovation and long-term sustainability.
The estate has been an early adopter of regenerative farming, with practices introduced in the mid-2000s that have significantly lifted vineyard health and wine quality. The results are clear: expressive, site-driven wines that have earned acclaim both at home and abroad, backed by a consistent and thoughtful approach from vineyard to bottle.
Geppetto Range
The Geppetto range delivers charm and simplicity with classic French varieties at its core. Sourced from select cool-climate regions, including Mornington Peninsula, and handled with care, it offers authentic, great-value wines. Its breadth adds depth to wine lists, while the instant gratification it brings makes it hard to resist—attainable premium quality, right at hand.
NV Sparkling Cuvée ‘Geppetto’
The Geppetto Sparkling Cuvée NV tells the classic tale of French varieties (Chardonnay, Pinot Noir, Pinot Meunier, Colombard) thriving in Victorian cool climate sites. A premium sparkling wine with an affordable price tag that leaves a sweet taste, even with only 8g/l of residual sugar.
Winemaking:
All parcels of fruit were hand harvested and whole bunch pressed to stainless steel fermenters where they were inoculated with “Champagne” style yeasts and cold fermented to retain aromatics. By the end of fermentation, a proportion of the blend went through malolactic fermentation to accentuate the wine’s rich mouthfeel. After a period of bâtonnage (lees stirring) in tank, the base wine was settled, racked, and filtered in preparation for bottling. Finally, the wine was given a light dosage (sugar syrup addition) and the naturally retained CO2 was accentuated by sparging the wine under pressure before it was bottled.
Tasting Notes:
Red apple and citrus. Clean and bright. Fresh strawberries and lemon along with a creaminess from the malolactic fermentation.
2023 Chardonnay ‘Geppetto’
Chardonnay’s varietal character is given centre stage with clarity and finesse. By using state of the art winemaking technique, pristine fruit from one of Victoria’s premier grape growing regions is allowed to shine. The Geppetto Chardonnay captures the Mornington Peninsula’s cool climate influence effortlessly. A rare find that boasts tremendous charm and prestige at a modest price.
Winemaking:
The grapes were destemmed and lightly crushed, then pressed in an air bag press. The juice was sent to tank where it settled for 36 hours. The clear juice was racked and transferred to barriques and a stainless steek tank to ferment at cool, controlled temperature. Part of it went through malolactic fermentation to add complexity. After fermentation, the wine was aged for 8 months on gross lees. It was lightly filtered and bottled.
Tasting Notes:
Hints of white peach and melon on the nose whilst on the palate you'll find a vibrant fruit finish.
2023 Pinot Gris ‘Geppetto’
The fruit for this Alsatian-style Pinot Gris was sourced from select Victorian vineyards blessed with a cool maritime climate. It's vibrant, aromatic, and truly reflects its ideal climatic origins. Slow and even ripening allows for lovely acid retention and beautifully elegant white wines.
Winemaking:
To minimise phenolic extraction, the grapes were hand harvested in the cool of the morning, then quickly airbag pressed, chilled to 8C and left to settle for 24 hours. The crystal-clear juice was then transferred to temperature-controlled stainless-steel tanks and recently used oak barrels to optimise texture and mouthfeel. The long slow ferment (3 weeks) was stopped to retain a touch of residual sugar, a typical feature of the French Pinot Gris style. The wine finally rested on lees in the same tanks and barrels for about 8 months before being racked and clarified before bottling.
Tasting Notes:
White Peach, Lemon Zest and hints of musk on the nose. While a bright yet complex Pinot Gris with texture, length cleansing acidity on the palette.
2024 Sauvignon Blanc ‘Geppetto’
This is Sauvignon Blanc in its purest varietal expression – herbaceous, grassy notes mix with Granny Smith apple, lime, fresh herbs, and flinty mineral characters. It’s beautifully textured on the palate, with pear, gooseberry, and green apple flavours. It has a dry, crisp acidity that adds length to the mouth-watering finish.
Winemaking:
The fruit was harvested in the cool of the early morning to preserve aromatics and sent to the winery where it was pressed and settled for 48 hours. The clear juice was racked to refrigerated tanks for yeast inoculation. It was fermented slowly at content cool temperature. Once dry, the wine was chilled, and the gross lees were settled and racked off. It was settled in stainless steel tanks for another 3 months before bottling.
Tasting Notes:
A nose of gooseberries & lemon zest. Fresh lime and a vibrant acid finish on the palate.
2024 Pinot Noir ‘Geppetto’
Mike Bennie of The Wine Front once described the Geppetto Pinot Noir as pushing into the vin de soif (easy drinking) territory, as in – simply flavoured and overwhelmingly compelling to drink. It certainly solves the matter of what to enjoy by the glass, thanks to a smart blend of fruit that truly reflects Crittenden Estate’s dedication to a darling variety like Pinot Noir.
Winemaking:
The grapes were destemmed but kept whole, then placed into open fermenters. A protective layer of CO2 was applied, and the must underwent a 4-day cold soak before wild yeast fermentation commenced. Once fermentation was complete, the juice was gently pressed and transferred to 225-litre French oak barriques, where it aged for 9 months and underwent natural malolactic fermentation. The wine was then blended and transferred to stainless steel for settling before being lightly filtered and bottled.
Tasting Note:
A wine of vibrant colour with berry fruits and spice on the nose. On the palate - Cherries, pepper and liquorice.
2022 Shiraz ‘Geppetto’
This cool climate Victorian Shiraz highlights the vibrant colour, spicy notes and lifted berry characters of Australia’s most loved variety. It’s in line with Crittenden Estate’s focus on quality and added value, achieved through minimal input viticulture, astute vineyard selection and Rollo’s intuitive winemaking.
Winemaking:
The grapes were hand harvested, destemmed and placed in open fermenters for a spontaneous natural fermentation, including regular pumping and plunging to extract colour, texture and flavour. Post fermentation, the wine was left to macerate on skins. It was then pressed to second and third use French oak barriques for maturation (8 months). The wine remained in barrel and racked occasionally before light filtration and bottling.
Tasting Notes:
On the palate you'll find mouth filling structure, juicy acidity and those most desirable of attributes: cherries, pepper and liquorice. This wine has it all in abundance.
Peninsula Range
The Peninsula range celebrates the Crittenden family’s commitment to harnessing the Mornington Peninsula’s cool maritime climate. Ocean breezes off Bass Strait and the Southern Ocean have a cooling effect on the various vineyards that produce the parcels of fruit that were selected to create these vibrant and aromatic wines. For some of them, 50 years-old vines (the oldest in the region) confer an exceptional quality, as demonstrated in a masterful arrangement of overt fruit and complex structure.
2024 Chardonnay ‘Peninsula’
Winemaking:
Hand harvested fruit that was whole bunch pressed to a mixture of new, one and two year old French oak barriques. Fermentated with natural / wild yeast. 30% of the wine has undergone a malolactic fermentation.
Each planting provides unique and desirable characters to the finished blend. Early harvest and minimal oak & malolactic reliance has helped retain its vibrancy with characters of white stone fruit and citrus abundant on the nose and palate. Extended time on gross lees has further enhanced the textural complexity of the wine while the retained natural acidity ensures a fresh clean finish.
2024 Pinot Gris ‘Peninsula’
Hand harvested, whole bunch pressed and wild yeast fermentation. Following ferment the wine was immediately sulphured to prevent malolactic conversion and then aged on gross lees for 6 months to enhance complexity. Savoury aromatics of musk and spice with textural flavours of pears and lemon juice.
2024 Pinot Noir ‘Peninsula’
True to its name, The Peninsula range of wines represents the Crittenden family’s dedication to over 40 years of viticulture and winemaking in this cool maritime region. Parcels of grapes have been selected from various vineyards across the Mornington Peninsula to produce vibrant and aromatic wines which truly reflect their ideal climatic origins.
Winemaking:
Grapes for the Peninsula Pinot (from Balnarring and Main Ridge) were hand-harvested and immediately destemmed into small open fermenters without crushing. The must (juice, pulp, seeds) was statically cooled to 9°C, and a protective CO2 layer was maintained to enable a cold soak prior to fermentation. Each fermenter was allowed to gradually warm, reaching 32°C. The wine was then pressed off skins at dryness and transferred to a mixture of new, two- and three-year-old French oak barrels for nine months. Malolactic fermentation occurred naturally.
This wine strikes a balance between being fruit-driven and more complex and structured. Each of the contributing clones—114, 115, and MV6—brings a unique character to the wine. Ideal ripening conditions and minimal yields have added a layer of complexity and a bright ruby-red color, enhancing both the length and ageability of the wine. The texture is rich and structured, with soft tannins and a clean, crisp acid finish.
Tasting Notes:
Fragrant and aromatic with red berry and floral notes. Walks the middle ground between being fruit driven and more complex with a lovely core of fine grain tannins.
Kangerong Range
The name Kangerong dates back to the mid-1800s, when settler Hugh Jamieson established a cattle run and homestead named ‘Kangerong,’ a name given by the Bunurong People. Today, the Kangerong basin surrounds the Crittenden family’s 27-acre farm, an area they believe is especially well suited to Chardonnay and Pinot Noir.
2022 Chardonnay ‘Kangerong’
Although a short stone’s throw is all that separates the two chardonnay blocks, each planting provides unique and desirable characters to the finished blend.
Winemaking:
Early harvest and minimal oak & malolactic reliance has helped retain its vibrancy with characters of white stone fruit and citrus abundant on the nose and palate. Extended time on gross lees has further enhanced the textural complexity of the wine while the retained natural acidity ensures a fresh clean finish.
Reviews:
“A classy, slightly muted, lean Mornington Chardonnay crying out for more time. It has waxy, whipped butter and very light fruit, but the potential is clear. Crystalline nectarine fruit, a hit of acidity and good length. Still developing but will come good.”
93 pts. Campbell Mattinson, The Wine Front
“2022 Crittenden Estate Kangerong Chardonnay: This has a real complexity of flavor with rockmelon, green mango, lemon juice, roasted pine nuts, raw cashews, custard powder, and a lemon sherbet tang. It’s all lemony acid, which will certainly need a few years to settle down. A bit of patience required here, but with time, this will likely be excellent.”
91 pts. Steve Leszczynski, Qwine
2023 Pinot Noir ‘Kangerong’
With seven individually cultivated and vinified clones combined, the Kangerong Pinot Noir truly is a wine greater than just the sum of its parts. Each clone provides a unique attribute—whether it be aromatics, fruit characters, structure or vibrant acidity—all culminating in a wine of absolute pedigree and distinction.
Winemaking:
Thoughtful oak handling and extended bottle conditioning prior to release have helped meld and soften these components in readiness for enjoyment, though it will certainly benefit from further cellaring.
Tasting Notes:
This wine opens with lifted aromas of red cherry, cranberry and fresh rose petals, complemented by subtle spice and forest floor. The palate is supple and medium-bodied, driven by bright acidity and fine tannins, with a core of red berries, dried herbs and understated oak. The finish is long, savoury and beautifully balanced, reflecting both site and winemaking precision.
Zumma Range
The Zumma range focuses on French varieties, showcasing the Mornington Peninsula’s strength with Chardonnay, Pinot Noir, and especially Pinot Gris. Named after Garry and Margaret’s daughter Zoe (“Zoe Zum Zum”), it features wines from the family’s oldest, most prized vines. The Zumma Pinot Noir, in particular, is known for its Burgundian elegance and restraint.
2021 Chardonnay ‘The Zumma’
Moderate weather conditions in 2020/2021 led to a prolonged ripening season, which in turn allowed the whites from Crittenden’s Dromana vineyard to retain vibrant acidity and elegance.
Winemaking:
The fruit for this Chardonnay was hand harvested & whole bunch pressed to a mixture of new, one and two year old French oak barriques. All barrels were allowed to commence fermentation spontaneously with wild (indigenous) yeast, with temperature control being exercised during the fermentation process to ensure the retention of clean fruit characters. The wine was fermented in barrel for 11 months.
Reviews:
“The 2021 Zumma, a beautifully pitched and elegant style of Chardonnay, delivers a tight core of chalky, citrus notes with almond meal nougat barrel ferment closely aligned. Tangy ruby grapefruit flavors provide a beautiful opening before settling into a silky, fresh palate with a long, fine, chalky finish. The 2021 is a lovely wine that needs a little time to flesh out.”
93 pts. Angus Hughson, Vinous
“Mellow, supple, easy going chardonnay. Some ripe stone fruit characters, some tart citrus, a little graphite mineral character, a bit of briny acidity – all of this wrapped up nicely and flows beautifully and relaxed through the palate,. Effortless stuff with lots of charisma, a super pleasing expression here. Pass the prawns.”
92 pts. Mike Bennie, The Wine Front
2021 Pinot Noir ‘The Zumma’
A cool summer and prolonged ripening season allowed the 2021 reds to develop amazing structure and depth of colour.
Winemaking:
These Pinot Noir grapes were hand harvested and majority destemmed (15% whole bunches remained) to French oak fermenters. The ferment was hand plunged twice per day while temperatures were retained at 32 degrees to retain the lovely aromatics. Once pressed the wine was then fermented in a mixture of new and recently tight grain French oak barriques and Puncheons. A natural malolactic ferment occured and the wine then spent 11 months in barrel. It was bottled without fining or filtration.
Tasting Notes:
“The 2021 Pinot Noir Zumma is a step up from the Pinot Noir Kangerong, sourced from different blocks on the same property. Thanks to the cooler vintage, it has nice poise and delicacy, with wild strawberry, charcuterie and star anise well supported by fine-grained oak. Excellent palate tension follows thanks to fresh acidity with tightly packed herbs, dark cherry and spice flavors. Immaculate tannins rise up to provide a gentle grip to finish. The 2021 is young, taut and built to last.”
92 pts. Angus Hughson, Vinous
“You can see the components here but it’s a wine of structure and length and so time, given that the fruit is ripe, will be kind. Sweet strawberry, woodsy spice aplenty, stringy tannin and a veneer of cedarwood oak all make for a positive, in-need-of-time impression. Integration is the concern, no more or less, but it will come together.”
92+ pts. Campbell Mattinson, The Wine Front
Cri De Couer Range
The Cri de Coeur range represents the pinnacle of Crittenden Estate’s winemaking philosophy—an uncompromising expression of site, vintage, and variety. Translating to “cry of the heart,” these wines are made only in exceptional years, with minimal intervention and maximum commitment to authenticity. Whether it's the complex, oxidative style of the Savagnin or the deeply expressive Chardonnay and Pinot Noir, Cri de Coeur is where passion and precision meet.
2021 Chardonnay ‘Cri de Couer’
The 2020 season was punctuated by both the hardship and generosity that nature can provide. The season's naturally low yields and ideal ripening conditions have resulted in some exemplary wines which will undoubtedly stand the test of time.
Winemaking:
Hand harvested fruit was gently whole bunch pressed to a mixture of new and one year old French oak barriques. The barrels were allowed to commence fermentation spontaneously with wild yeast and careful temperature control to ensure retention of clean fruit characters and aromatics. The wine was then stored in the same barrels for 11 months, with occasional lees stirring early on. Approximately 60% of the wine underwent malolactic conversion. Barrels were blended in tank where the wine was cold & protein stabilised and filtered in readiness for bottling.
Tasting Notes:
On its toes and poised, Cri de Coeur Chardonnay has real intensity and drive. A beautifully scented expression of real pedigree, this has roasted hazelnut, fennel, yellow kiwi and vanilla pod aromatics, wrapped in a flinty, steely bundle. A creamy mid palate is supported by a whip-crack acid line that belies its vintage. It sees 50% new French oak, but you would be hard pressed to tell, such is the glowing aroma of the fruit and general sense of cold climate structure.
Reviews:
“Crittenden grows mighty fine chardonnay. This is a powerhouse example, tight and rich at once, splashed with nougat but driven by nectarine and general stone fruits, lemon curd too, sweet milk notes, maybe a lick of pineapple, a kind of resiny, creamy, smoky aspect too. It takes a stand and makes you notice. It’s excellent, no question.”
95 pts. Campbell Mattinson, The Wine Front
“The 2021 Chardonnay Cri de Coeur comes from the best blocks of a 40-year-old vineyard and shows generous nectarine, grapefruit and pear aromas with subtle oak beautifully intertwined. Silky and finely detailed, the stylish plate displays exceptional balance, with nougat barrel work emerging over a long, seamless finish. It's a little tightly wound and probably needs five years to show its best.”
94 pts. Angus Hughson, Vinous
2019 Savagnin ‘Cri de Couer’
Winemaking:
Defying convention and inspired by the great Vin Jaune wines of the Jura region in France, this wine was whole bunch pressed to old French barriques before natural fermentation and malolactic conversion. Following fermentation, the barrels were moved to a well-ventilated shed (away from the winery proper) where conditions were perfect for the gradual growth of the flor yeast on the surface of the increasingly ullaged barrels. Amazingly, this wine was not topped for its entire four-year ageing period, relying on the protective properties of the yeast voile to avoid excessive oxidation. Bottling took place in May 2023 without any filtration, fining, stabilization, or the significant addition of SO₂.
Tasting Notes:
Probably the most significant Jura-styled Savagnin produced in Australia, this release of Cri de Coeur Savagnin ‘Sous Voile’ (under flor) has all the hallmarks of this delicious style. The full spectrum of fresh and roast nuts set in salty caramel is on display here, backed by some lovely fruits of quince, green apricot, and persimmon. An alluring aromatic profile—this year it almost has a grapey nuance—but the palate is all business. Shot through with mineral drive, it’s refreshing but extremely long and accompanied by the familiar character of toasted nuts and cultured butter on good sourdough.
Reviews:
“Immediately inviting in aromas of baked quince, fig, honey and toasted almonds. Flavours are measured and dry with acidity playing a role in keeping a five-year-old wine looking so fresh and vital as it explores a rich field of heady tastes, including the oxidative. Baked quince, grilled nuts, buttered toast, ginger and spices mix freely, easily.”
95 pts, Angus Hughson, Winepilot
2021 Pinot Noir ‘Cri de Couer’
Winemaking:
The pinot noir fruit for the Cri de Coeur is selected from the best of the season, which is hand-picked, hand-sorted and hand-crafted. Half of the fruit selected for this wine was tipped directly into a small open fermenter with the whole clusters remaining intact. Gradually the fermentation process began and continued without intervention for a period of two weeks. On the fourteenth day, the winery team stomped the grapes by foot (pigeage) and then pressed to stainless steel tank. The resulting wine was allowed to settle briefly before being racked to tight grain, lightly toasted French Puncheon. After natural malolactic fermentation and 17 months maturation the barrel was racked to tank and bottle without fining or filtration. The Cri de Coeur Pinot Noir has been aged in bottle for a further 12 months prior to release.
Tasting Notes:
There is a real tightrope walked by outstanding Pinots Noir from the Mornington, like this one. Here you find a tension between just-ripe red fruits, strawberries, cherries and white chocolate raspberries, amidst undergrowth, crayon and decaying rose petals. Hard to go with anything other than proper, classic Pinot Noir descriptors here, and the palate is truly brimming with verve. Great freshness, a little tartness and some welcome chew. Wonderful new world Pinot that does the old world thing.
Reviews:
“Fragrant, well-balanced Pinot Noir offering energetic red cherry/strawberry flavours with attractive floral lifts. There’s a touch more weight on this release than has become customary for this label but even so it’s generally slender and elegant. It’s good now but into the medium term it will age well.”
93+ pts. Campbell Mattinson, The Wine Front
“This 2021 Pinot Noir Cri de Coeur is beautifully composed, delivering youthful wild strawberry and raspberry aromas overlaid with wafts of fresh-turned earth, charcuterie and dried herbs. The palate is embryonic and unevolved, with meaty and spicy tones dominating, with touches of rose petals and musk before a long, sinewy finish. This is an excellent wine, but it needs time to blossom.”
93 pts, Angus Hughson, Vinous
Pinocchio Range
Named after the Italian folk tale by Carlo Collodi, the Pinocchio range reflects the Crittenden family’s love for Italian varieties.
Winemaker Rollo has travelled and worked extensively in northern Italy, while founder Garry authored a book comparing Italian and Australian climates.
NV Prosecco ‘Pinocchio’
Produced from 100% Glera, the aroma is punctuated by the classic varietal fragrance of fresh apple blossom, nashi pears and lemon zest. The mouth is full and lightly creamy with a refreshing citrus drive and vibrant long lasting bead.
NV Moscato ‘Pinocchio’
A cool summer with above-average rainfall in the King Valley and Swan Hill regions led to initial concerns, but the vintage ended with excellent vine health. The moderate conditions ensured a long ripening season, producing wines with vibrant acidity, elegance, and great ageing potential.
Winemaking:
The grapes were destemmed and gently pressed under protective conditions to stainless steel tanks. The juice was cold-fermented at 10-12°C, with fermentation stopped at 6.5% alcohol by adding sulphur and lowering the temperature. The wine was bottled at 2°C to retain a spritz, without any oak handling.
Tasting Notes: A fragrant nose of lychees and ginger, with apple sherbet and citrus on the palate. The wine’s sweetness is well balanced by fresh acidity and lively bubbles, making it a refreshing and playful wine. Best enjoyed now, perfect with pavlova or macarons.
2023 Pinot Grigio ‘Pinocchio’
This wine shows all of the classic ‘Grigio’ characters both on the nose and in the mouth. Its vibrant yet savoury aromatics of honeysuckle and fresh cut hay are matched seamlessly on the palate by textural flavours of pears and lemon juice.
Tasting Notes:
Honeysuckle and fresh pear juice aromas with pear, apple and lemon zest on the finish.
2022 Rosato ‘Pinocchio’
Winemaking:
The barrel fermentation and extended aging of this wine on gross lees has added a textural complexity that is rarely seen in Rose style wines. Adding to this a lively core of berry fruit and clean vibrant acidity that is mainly attributable to the use of premium Nero D’Avola fruit for the wine’s production.
Tasting Notes:
Pinocchio Rosato’s nose has a lively core of berry fruit, while the palate has clean vibrant acidity and a nice dry finish. Drink with: Salad Nicoise, Mexican fish tacos, ceviche.
2024 Sangiovese ‘Pinocchio’
Garry Crittenden was one of the pioneers of the Mornington Peninsula wine industry planting a modest 5 acres way back in 1982. He was also the first winemaker in Australia to commercialise many Italian grape varieties introducing Barbera, Nebbiolo, Dolcetto and Sangiovese.
Aged in old oak barriques for a period of 9 months. Dark red in colour with black shaded edges and a crimson red hue. Spicy red currant and red cherry aromas mix with tobacco, earth and dried herb notes. Delicious ripe red currant and red cherry fruits interact with some rhubarb, tobacco, dried herb and spicy earth characters.
Lively acidity and polished tannins with a long savoury aftertaste.
Tasting Notes:
Berries and morello cherries. A long, dry finish with a refreshing spine of acidity and firm tannins.
Los Hermanos Range
The fruit for our classic Spanish styles is sourced from premium Victorian cool climate regions. Los Hermanos means ‘the siblings’ and what more appropriate way to celebrate Rollo and Zoe’s influence in the family business. We realise it’s a bit indulgent, but we have always loved Spain, especially its food and wine.
2021 Saludos ‘Los Hermanos’
This Petit Manseng from the King Valley region benefits from a cool and clean winemaking approach. Originally from the French Pyrenees peaks, it’s made its way to the Spanish Basque region. Unsurprisingly, it’s also right at home in the Victorian climate and soil. This hardy grape is renowned for its pristine quality, unique, highly aromatic characters, and high natural acidity.
Winemaking:
After hand harvesting and whole bunch pressing the juice was settled for 48 hours with the help of pectolytic enzyme. The clarified juice was then racked to a temperature controlled stainless steel tank. It was inoculated with an aromatic yeast for a prolonged, cool ferment. Once dry, the wine was immediately sulphured (without malolactic fermentation) and allowed to settle for around 8 weeks before stabilisation and filtration in preparation for bottling. The finished wine was bottled with the retention of a significant amount of CO2 to give it a lovely spritzy element of surprise.
Tasting Notes:
Deliciously floral on the nose, fruity with sea spray and oyster shell characters on the palate and a spritzy finish. It primes the palate for food, especially salty seafood dishes, ideally including chorizo.
2022 Tempranillo ‘Los Hermanos’
In Spanish terms this wine has been produced in the ‘joven’ or youthful style – meaning it exhibits only the vibrant fruit characters of Tempranillo without the encumbrances of sweet or toasty oak.
Winemaking:
The grapes were hand harvested and destemmed to open fermenters, where they were fermented spontaneously with indigenous yeast. The ferments were pumped over once per day and hand plunged twice a day to promote oxygenation. Once fermentation completed, the grapes were pressed to tank and then racked to older oak barriques and hogs head barrels to mature for 5 months. The resulting wine was then assembled in tank and lightly filtered prior to bottling.
Tasting Notes:
Aromas of plums, cherries and sweet spices fill the nose. It has a dry, fruit-driven palate complete with blackberries and dark chocolate. It’s a genuine representation of the Tempranillo variety produced in a ‘drink young’ style. It’s fit for immediate enjoyment over the coming 18 months, though it has plenty of structure and acidity for further aging.