This wine is sourced from two vineyards in the Tumbarumba region– one at an elevation of 730m the other is one of the lowest vineyards at just over 400m. Both vineyards benefit from nearby valleys that act as cold air sinks and allows the fruit to achieve full ripeness whilst retaining natural acidity. The higher of the vineyards gives floral notes and finesse whilst the lower and warmer vineyard gives structure and richness. All fruit is handpicked and vineyard sorted to ensure that only the highest quality makes its way into the Bel-Ami wines.
The fruit is 70% crushed and destemmed with the remainder kept as whole clusters and fermented using indigenous yeasts in open top fermenters. The fermentation is slow and gentle before being pressed directly to 1 and 2 year old French oak barriques. Only a small amount of sulphur was added prior to bottling.
The vinification of this wine is very simple and gentle to allow full vineyard expression. The higher vineyard gives the wine lifted floral aromatics of violet and cloves whilst the lower vineyard gives darker red fruits and structure. Acid-ity is key in this wine and gives length and freshness as well as lifting the fine tannins to give a plush texture and rounded mouthfeel.