Three weeks on skins, straight from pressing to barrel to bottle. This year we’ve up our production from three to eight barrels. Minimal sulphur, unfined, unfiltered. Dense, bright and bullish, a forest full of fruits. Unbridled by the sulphur, delightful in it’s youth. Winemaker’s Notes
An exciting addition to the Peninsula wine scene, Kerri Greens brings together two adventurous and forward-thinking young vignerons – Tom McCarthy and Lucas Blanck, crafting single-site wines from self-managed vineyards in Balnarring and Red Hill.