Mount Gambier, South Australia.
Blue and red fruits on the nose. Cranberries, sour cherry, dried strawberry with a hint of black fruit on the palate.
Grapes: Pinot Noir 72% / Cabernet Franc 16% / Pinot Gris 12%
The MAAR is a blend of Pinot Noir from 2 sites within Mount Gambier, grown organically on Volcanic top soil over limestone topped up with Pinot Gris grown in Mount Gambier on Schist and volcanic soil, and Cabernet Franc which came from a sandy over limestone vineyard.
A mixture of Whole Bunch and destemed fruits all thrown into a rolling ferment over 3 weeks. Fruit was then pressed slowly in a basket press and finished its fermentation in seasoned French oak for exactly 1 year. I blended it and bottled it without sulfur / manipulation
"The name MAAR is used in geological dialect. It means crater which for me represented what this rolling ferment was at a time when I was throwing whichever grapes I could find to keep the fermentation ongoing." - JB, Winemaker
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