Grown in the Wirrega Vineyard in Mundulla, on the Limestone Coast, this Montepulciano has a story as lively as the wine itself. Fermented in two picking bins inside John's implement shed (while the actual winery was still under construction!), it proudly claims its place as one of the first wines made at Wangolina’s new winemaking facility. Hand-plunged and left on skins for 19 days, then matured for 10 months in seasoned oak—just enough time to soften those grippy grape tannins without overwhelming the wine’s character.
The result? A medium-bodied, fleshy, and downright fun red. Bursting with flavours of black cherry, black olive, and rosemary, it carries the grape’s signature dried oregano and a twist of thyme—all wrapped in rustic, Italian-style tannins. It’s vibrant, savoury, and made for good times.
 
750ml 13% ALC/VOL