Rob Hall Harriet's Vineyard Malbec

100% de-stemmed, 15% full whole bunch - All fermented with naturally occurring yeast - Plunging once per day early in ferment, some drain and return via gravity late in ferment - Typically 3-4 weeks on skins - Pressed to tank and settled for around 2 days before racking to barrel.

'The nose has dark red berries, spice and white pepper, reminiscent of a cool climate shiraz, but with some unique floral aromas. The palate is savoury, rich and structured; there’s a little spice and grip from some new oak.'
Rob Hall, Winemaker