The Tempranillo was grown high on the slopes of the picturesque Ferguson Valley, in the Geographe Region, in Western Australia.

Picked on March 10th and 11th 2016 at ~ 14 Baumé, fermentation was in conventional stainless steel vessels with regular pump over, followed by 18 months maturation in 25% new and 75% seasoned old French oak barriques.  The highlight addition of 2% lees stirred, new oak matured Vioginer was added prior to bottling in December 2017.

But, what does it taste like?

The Gringo with the dry wit and brooding stare flirting openly with a splash of sexy Viognier; the life of the party.

Rusty on one side, shiny on the flip side.

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