Robert Surmann’s farm locatedin Totness with 25 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.
Carbonically fermented for 10 days in a 2400L wooden barrel. Then it is pressed and completes its ferment and is allowed to settle in it 500L barrels.
It’s like walking through a cold Forrest watching the steam flow from your mouth and breathing in the freshness of red currents and blue berries that explode in your brain. Take a sip and be transported in wealthy elegance of a velvet lined limousine cruising down the edgy streets of sappy tannins.
- notes from Lucy M
- Adelaide Hills
- Cabernet Franc