Attractive combination of dark berry fruits complemented bysubtle light oak.
- SA - Coonawarra
- South Australia
Very developed colour; the wine is at the far extreme of the savoury/black olive/cedar spectrum, with fine but persistent tannins running through the length of the palate; for Bordeaux lovers.Rating 92 - James Halliday, Australian Wine Companion (AUG/2011)
... has a brilliant color, generous ripe fruit flavors and fine tannins. Maturation for 21 months before release provides a chocolatey oak nuance. Good drinking now, it will further develop with a few years in the cellar. Ross Noble, Mt Barker Courier (AUG/2011)
Classy wine with savoury/earthy characters dominating the nose and an oaky palate with nice persistence of some excellent ripe fruit flavours in the background.4 Stars - Peter Douglas, peter Weinberg, Luke Skeer, Winestate Magazine (FEB/2011)
One of the Coonawarras leaders in varietal merlot, a variety often brought into action with the regions cabernet, but here firing on all its own cylinders with vibrant juicy plum aromas, fine oak that dances well around the fruit without treading on its toes and a generous mouth full of flavour. Terrific wine.Rating 94 - Louise Radman, Adlaide Advertiser (NOV/2010)
Winery Tasting Notes
Deep dark plum reds with purple tinges.
Ripe highlighted fruit aromas, an alluring combination of plum and dark berry fruits with restrained oak notes. While rich in fruit, suggestions of varietal earthiness and forest floor are nicely integrated with subtle hints of light spicy oak.
Delicious layers of ripe fruit gently laced with subtle oak andoak maturation flavours. A rich middle-palate with hints of spicy plum and subtle earthy characters that effortlessly combine with sweet vanilla, chocolaty oak flavours and maturation complexities. Gentle, fine tannins complement the abundant fruit flavours and enrich the lingering finish.
This wine will age gracefully for 8-10 years.
A suggested accompaniment is twice roasted duck in red wine reduction served with roasted potatoes, pan-fried mushrooms and green beans. A rare rib-eye beef roast served with sliced field mushrooms in a rich jus would also perfectly complement this smooth and complex Merlot.