“Tempranillo from the certified organic & biodynamic Mount Bera vineyard farmed by
the master hands of Greg Horner & Alessio Lopardo.
This North-West facing vineyard next to Gumeracha in the Adelaide Hills sit on a mix of
clay & Quartz on reductive clay which give power yet perfume to the grapes.
The Tempranillo is hand-picked & carbonically macerated for a week, then foot-stomped
& left infusing on skin for a day before getting pressed the following morning. The juice
is then fermented in a mix of stainless tank & barriques.
Aged in tank and Barriques for 9 month on fine lees.
Bottled on site in our Basket Range winery without fining nor filtration.”
Jean-Baptiste Courdesses
