Little Red was named after Peter McMahon’s little red ute that was used to transport the picking bins during harvest from the vineyard to the winery. Outside of harvest it was his GP vehicle when visiting his patients.
Fruit is handpicked and de-stemmed (not crushed) into open 3.0t fermenters. No crushing ensures a high % of whole berries which increase the aromatics in the wine. Ferment is kicked off with cultured yeast which usually takes 5-10 days depending on the ambient temperature. Malo lactic fermentation occurs during alcoholic fermentation. The ferments are hand plunged daily with no temperature control. The wine is then pressed off skins and ran to French oak barriques. Only 10% of new oak is used.
Dark red in colour, with spice and pepper aromas with fragrant dark cherry fruits. Rounded full palate with savoury overtones and subtle tannins. A very approachable and juicy style designed for early drinking.
Acidity: 5.2 g/L