Esmé Rouge

Sinapius Esmé Rouge is made with Gamay fruit from the winery's dry grown, densely planted vineyard in northern Tasmania, just five kilometres inland from Bass Strait.

The grapes are gently handpicked to ensure all the bunches remain intact. They undergo three weeks of traditional whole cluster carbonic maceration, fermentation inside the berries themselves.

The wine is then pressed and aged in a 1,500 litre foudre (oak vat) and small, seasoned barrels for five months. It is then blended and bottled without fining or filtration.

Bright red, Sinapius Esmé Rouge is medium bodied with red fruit flavours, chalky tannins, fine spice and lively acidity. Cellaring potential is seven years.