A blend from cool-climate regions using only the best parcels of fruit which are hand-picked, naturally fermented and aged in high quality French oak barrels. The grapes are sourced from Tasmania and the Yarra Valley: whole bunch pressed, they went directly into barriques for natural barrel fermentation, about 65% underwent a malolactic and the final blended wine was then allowed to mature for ten months in order to build texture. Bright aromas of citrus combine with light toasty oak, again, fresh citrus and grapefruit on the palate alongside hazelnuts and cream and a juicy minerally acidity on the fine, long finish.
The grapes are sourced from premium McLaren Vale vineyards where vine age ranged from 45 to 104 years of age. The fruit was picked by hand, de-stemmed and fermented in small open-top vessels, then pressed in a traditional basket press. The wine is then racked to French oak barriques where it is aged for 19 months. Blueberry, spice and red liquorice appear first on the nose followed by dark plum and chocolate. The palate shows rhubarb, dark berries and plums complemented by notes of cedar box, chocolate and savoury notes. The wine is juicy and textural revealing a wonderful density of fruit with fine tannins.
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