Like a Beaujolais that’s had some voltage through it. Finger lickin’ raspberries and cherries. Chill it down perhaps, sophisticated chilled red for those humid evenings. Grown on blue granite at 600m asl. De-stemmed and co-fermented on skins for 10 days using native yeast before being pressed to old French barriques oak. Creative winemaking from Jared Dixon, who works with fruit grown in the somewhat under appreciated New England region in New South Wales.