The grapes used to create the sweet red are situated on a combination of rocky shale and limestone soils.
The Grapes used for Sarah’s Creek Sweet Red were harvested at optimal ripeness to ensure soft tannins in the end product. Fermentation was completed over a period of 2 weeks in stainless steel tanks. Aerated racking was done twice daily. After primary fermentation, the wine was pressed and malolactic fermentation completed in stainless steel tanks. This Sweet wine has aromas of summer berries and spice on the nose. The palate is fresh and well balanced with a smooth finish.