Description The fruit for Scarlet Ladybird is sourced from hand-tended blocks in McLaren Vale and Langhorne Creek, then destemmed, crushed and slowly drained into stainless steel tanks with only the finest quality free run juice being chilled to 5 degrees Celsius. The wine is allowed to complete a natural malo-lactic fermentation if it occurs. This results in a wine with purity of fruit that is unpretentious and eminently satisfying to allow for regular indulgence. Salmon pink, an array of floral aromas, and specifically violets. A veritable summer pudding of fresh macerated berries and spice dominated by strawberry and cherry. Zingy with lip-smacking nectarine and berry fruit flavours.
