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sarsaparilla and liquorice
the Hickinbotham Vineyard has become a part of Australia’s wine heritage
light to medium straw hue
Fermentation in stainless steel at 20 degrees centigrade and matured sur lie before bottling
Miss Zilm Shiraz Malbec nerello-cappuccio sarsaparilla and liquoriceAs the fruit arrived at the winery, it was clear that with bunches so perfectly intact and consistent we had a great candidate for whole bunch carbonic maceration style ferment to capture generosity of fruit and to set the wines up with great potential for ageing. The wine was fermented in 2T open fermenter with 30% whole bunch before spending time in 10% new French oak. What you see: Deep purple, plum and lilac on the rim prepare for the gorgeous
