{"title":"Arfion","description":"","products":[{"product_id":"arfion-spring-pinot-noir-2024","title":"Arfion Spring Pinot Noir 2024","description":"Sourced from the Yarra Station (39%) and Cahilton (61%) vineyards of the lower Yarra Valley. The Cahilton fruit was picked early in the morning and destemmed straight to open fermenters. The Yarra Station was fermented as whole bunches with minimal work. At dryness, the batches were pressed together and aged at low temperatures.","brand":"Arfion","offers":[{"title":"Default Title","offer_id":47923999080686,"sku":"25707-750","price":20.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/889d66cb-78c6-f011-ac49-0a5a9202f90d_25707-750.jpg?v=1776755074"},{"product_id":"arfion-pinot-grigio-2025","title":"Arfion Pinot Grigio 2025","description":"\u003cp sugg=\"true\"\u003eWinemaker Dave Mackintosh sourced his Grigio fruit from the Yarra Station vineyard in the Lower Yarra Valley. The steeply sloped, south-facing Yarra Station site has soils rich in granite and grey clay with ironstone running throughout. The fruit was picked early in the morning and immediately pressed to tank.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eThe fermentation started slowly, and the Yarra Station fruit was pressed directly to the same tank a few days later. Fermentation went for 18 days, with a peak temperature of 22°C. The wine was stirred a couple of times and matured for a few months before bottling.\u003c\/p\u003e","brand":"Arfion","offers":[{"title":"Default Title","offer_id":47923999146222,"sku":"25965-750","price":18.65,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/2dd5c0a3-3c3d-f111-ac44-0a257dfb1f4f_25965-750.png?v=1776755080"},{"product_id":"kenzie-tearz-2022","title":"Kenzie Tearz 2022","description":"\u003cp\u003eSourced from the Mangatahi vineyard (planted in 2006) which sits on ancient river terraces, made up of greywacke stone with volcanic ash topsoils, alluvial gravels and silt loams. Located inland and between two mountain ranges, this organically farmed vineyard benefits from low rainfall, warm days and cool nights.\u003c\/p\u003e\u003cp\u003ePinot Noir (85%) and Chardonnay (15%) were handpicked and whole-bunch pressed directly to tank with full solids. After a wild ferment, the wine was racked to old oak puncheons for natural malo. After 4 months of maturing at cool temperatures, the Tearz was racked to tank for bottling. No fining or filtration and minimal sulphur.\u003c\/p\u003e","brand":"Arfion","offers":[{"title":"Default Title","offer_id":47942727762158,"sku":"21291-750","price":25.22,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/dc62e05f-d94f-f011-ac44-02954333b573_21291-750.png?v=1777014287"},{"product_id":"kenzie-duet-2022","title":"Kenzie Duet 2022","description":"\u003cp\u003eThis is 80% Pinot Noir and 20% Syrah. The Pinot was sourced from the Mangatahi vineyard (as above), while the Syrah was came from the Bridge Pā vineyard, an organically farmed site on free-draining sandy loam soils over a deep bed of alluvial gravels with interspersed layers of volcanic pumice.\u003c\/p\u003e\u003cp\u003eThe Pinot Noir was 100% whole-bunch fermented for 14 days with a couple of light foot-stomps. The Syrah was gently destemmed to open-top fermenters with just 15% whole bunches. After natural fermentations, the parcels were pressed to old barriques for natural malo and then matured for four months before being racked to tank for bottling. No fining or filtration and minimal sulphur.\u003c\/p\u003e","brand":"Arfion","offers":[{"title":"Default Title","offer_id":47942727827694,"sku":"21292-750","price":27.34,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/c3bfb24c-d94f-f011-ac44-02954333b573_21292-750.png?v=1777014280"},{"product_id":"kenzie-heretaunga-syrah-2022","title":"Kenzie Heretaunga Syrah 2022","description":"\u003cp\u003eHeretaunga Vineyard lies on a young riverbed in the Gimblett Gravels. The gravels are alluvial deposits of greywacke stones exposed after a massive flood event in the region in the late 1800s. The soils―gravel, stones, silt, clay and sand―are free-draining, meaning the vines plunge deep and form extensive, healthy root systems. The high stone component allows heat retention during the day and reflection at night, allowing these Bordeaux and Rhône varieties to ripen well amid the bay’s cooling influence.\u003c\/p\u003e\u003cp\u003eThe fruit was destemmed directly to open-top fermenters, with as many whole berries as possible. Spontaneous fermentation kicked off after a few days’ cold soak, and the wine was hand-plunged once daily over 18 days. It was then pressed to puncheons and barriques for nine months’ maturation. Sitting at a cool 12% alcohol, this is another fresh, savoury red from Dave Mackintosh. Medium-bodied and flush with berries and spice, it’s a joy from start to finish.\u003c\/p\u003e","brand":"Arfion","offers":[{"title":"Default Title","offer_id":47942731563246,"sku":"24308-750","price":37.06,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/4e0cfb07-080c-ef11-ac43-0aa7bbf44e76_24308-750.PNG?v=1777014298"}],"url":"https:\/\/www.bibendum.com.au\/collections\/arfion.oembed","provider":"Bibendum Wine Co.","version":"1.0","type":"link"}