Victory Point Mallee Root

On delivery to the winery, the fruit is hand-plunged in open top fermenters, in small batches. Spending 7 – 14 days on skins gives the wine good flesh and bright fruit. It is then barrel aged in French oak for 16 months. The final blend is 52% Cabernet Sauvignon, 32% Malbec and 15% Petit Verdot