The fruit is hole bunch pressed semillon and sauvignon blanc fermented for one week on merlot stalks which have a reddish colour and the sappy tannins and pink hues are imported in the wine. The wine completes ferment and is aged in a 2000L wooden barrel it is the blended with 10% carbonic fermented pinot noir.The wine is deliciously pink, with aromas of maraschino cherry blossoms. It's so light and delicate with rose petals flowing over light gravelly tannins. 11.5% alc/vol.
I make natural wine! For me natural wine must be made from organic/ biodynamic grapes (naturally fermented). The winemaker must not fine, filter or add anything including sulphur!
All of the Lucy M. Wines are made from organically farmed grapes, currently not certified, however in the next couple of years we are moving to certification at much cost to ensure another level of assurance. The wines have no added or natural sulphites. No chemicals are used in the winery, not even to to clean (only water is used and occasionally alcohol which we distill at the winery), no sulphur is used in any part of the winery, not in the wine making process or the storage of empty barrels. We would like to make wines for health, to the betterment of humans and the environment.
We are proud of being among the first natural winemakers in Australia with the first vintage in 2007 and now to have achieved making wines that are chemical free. But our commitment to human health has led us to trying to make wines with lower alcohols by picking early and changing of winemaking techniques because we feel that a wine at 11.5-12% or lower is better for you and more enjoyable socially. In the last couple of years we have worked on reducing VA, mousiness and lacticobacillis fermentation in bottle, common challenges in making natural wine. Making natural wines that are sound is an art and a skill but there is no better wine to drink! - Winery Note
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