Description

Vineyard/Cellar Stats: Organic, dry-farmed vines; Silty Loam with Ironstone soils; two varieties are co-fermented and given 40 days of skin contact during carbonic maceration before resting 11 months in neutral barrel; bottled unfined/unfiltered with no added SO2 under crown cap; 12% ABV; 500 cases

Winemaker: James Erskine

Jauma, you had me at the cute label and name (in honor of Tikka, the winery cat), but then you sealed the deal with this divine inky, purple juice.And I thought I hated Shiraz!But this is a juicy, summery, fragrant, sloshy red that begs for a slight chill – right up our alley.Because the grapes are co-fermented whole cluster, long and slow, carbonic maceration happens, which lifts the fruit and prevents the density that often weighs down Aussie reds.You still get an explosion of dark fruits and peppery spices, plus some brambly herb and black olive. And there is enough structure and backbone to stand up to BBQ meats if that’s your jam.Yet, at only 12% ABV, with racy acidity and minerality, you could take this awesomely dark little wine in so many directions.