Eden Road Small Batch Shiraz Rose 2023
We made this wine for fun from Shiraz grapes grown at our Cullarin vineyard, located at Lake George. Cullarin is the oldest Canberra District vineyard established by Dr Edgar Riek in 1971. The vineyard sits at the base of the Cullerin mountain range 750m ASL.
Tasting Notes
This wine has intense raspberry aromas and flavours along with a crisp dry finish.
Winemaking Notes
The grapes were hand-picked, de-stemmed then lightly crushed for colour extraction before pressing. The juice was cold settled in stainless steel tank for 72 hours, racked from gross lees and fermented with a selected aromatic yeast in stainless steel tank. The wine was left on fine lees for 3 months before fining, cold stabilisation, filtration and bottling in July 2023.
We made this wine for fun from Shiraz grapes grown at our Cullarin vineyard, located at Lake George. Cullarin is the oldest Canberra District vineyard established by Dr Edgar Riek in 1971. The vineyard sits at the base of the Cullerin mountain range 750m ASL.
Tasting Notes
This wine has intense raspberry aromas and flavours along with a crisp dry finish.
Winemaking Notes
The grapes were hand-picked, de-stemmed then lightly crushed for colour extraction before pressing. The juice was cold settled in stainless steel tank for 72 hours, racked from gross lees and fermented with a selected aromatic yeast in stainless steel tank. The wine was left on fine lees for 3 months before fining, cold stabilisation, filtration and bottling in July 2023.
We made this wine for fun from Shiraz grapes grown at our Cullarin vineyard, located at Lake George. Cullarin is the oldest Canberra District vineyard established by Dr Edgar Riek in 1971. The vineyard sits at the base of the Cullerin mountain range 750m ASL.
Tasting Notes
This wine has intense raspberry aromas and flavours along with a crisp dry finish.
Winemaking Notes
The grapes were hand-picked, de-stemmed then lightly crushed for colour extraction before pressing. The juice was cold settled in stainless steel tank for 72 hours, racked from gross lees and fermented with a selected aromatic yeast in stainless steel tank. The wine was left on fine lees for 3 months before fining, cold stabilisation, filtration and bottling in July 2023.
