St Hugo Ric Red 750ml
Regular price
$44.99
per
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Pack Size:
Single Bottle
This wine is liquid goodness, bottled up. Daniel Ricciardo, winemaker & F1 legend Ric Red is about taking the essence of DR3 and amping up the fun, generosity and overall good times. Life is about connections, and Daniel is nothing if not a “people person”, we wanted this wine to reflect the everyday quality occasions where fun is had, friends are made and life happens. Peter Munro, St Hugo Chief Winemaker Plush, opulent and generous, a modern masterpiece of open and inviting fruit with a little hint of something more. Various parcels were created individually with the objective of blending these to form a synergistic whole. For this reason, many winemaking techniques were employed, including, cold soaking to ensure vibrant floral were present. Generally, parcels spent between 10-15 days on skins in a mixture of open fermenters and closed statics fermenters, reaching temperatures of 26-28°C, to ensure optimum flavour and tannins were extracted. All the resulting parcels were matured in oak for a short period to maintain their fresh vibrant nature.
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St Hugo Ric Red 750ml
Pack Size:
Single Bottle
Regular price
$44.99
per
Sydney Metro: Same-day dispatch. NSW Regional & ACT: 1–3 business days. All other states: 2–5 business days.
Change of mind returns accepted within 7 days if unopened and in original condition. Contact us at hello@spiritstreet.com.au.
Pairs well with
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This wine is liquid goodness, bottled up. Daniel Ricciardo, winemaker & F1 legend Ric Red is about taking the essence of DR3 and amping up the fun, generosity and overall good times.
Life is about connections, and Daniel is nothing if not a “people person”, we wanted this wine to reflect the everyday quality occasions where fun is had, friends are made and life happens.
Peter Munro, St Hugo Chief Winemaker
Plush, opulent and generous, a modern masterpiece of open and inviting fruit with a little hint of something more.
Various parcels were created individually with the objective of blending these to form a synergistic whole. For this reason, many winemaking techniques were employed, including, cold soaking to ensure vibrant floral were present. Generally, parcels spent between 10-15 days on skins in a mixture of open fermenters and closed statics fermenters, reaching temperatures of 26-28°C, to ensure optimum flavour and tannins were extracted. All the resulting parcels were matured in oak for a short period to maintain their fresh vibrant nature.
