After crushing and de-stemming, the grapes were fermented in static “potter type” fermenters and regularly pumped over. Once fermentation was complete the wine underwent extended maceration on skins to enhance the tannin structure. Following this process the free run and pressings were held separately while the winemakers decided on the perfect blend. A portion of the wine was then transferred into a 2,500 litre vat, with the remainder spending 16 months in one and two year old French oak hogsheads.
- SA - Barossa
- South Australia
A 44/31/25% blend, each component fermented separately and given prolonged skin contact after fermentation ceased, then matured in 2500-litre vats for 16 months. For good measure, estate-grown, the vines with an average age of 100 years. The colour is bright and clear, the palate an exercise in the synergy that these three varieties can provide, the core of red fruit flavours surrounded by savoury black olive notes; excellent tannin and oak handling.
Rating 95 - Drink by 2030 - James Halliday, wine Companion - Jul 2013
Winery Tasting Notes
Deep ruby red with hints of purple.
Layers of fruit and spice aromas including dark cherries, raspberries, star anise, cinnamon and dark chocolate.
The palate has beautifully supple tannins and a silky mouthfeel which highlight the pure dark fruit and savoury spice flavours.
With careful cellaring this wine will evolve further in the next 12 years courtesy of the weight of tannins and fine balance.
The flavours of this wine match brilliantly with game meats such as duck and venison.
Medals & Trophies
2014 Decanter World Wine Awards
2013 Decanter World Wine Awards
2011 Hobart Wine Show
2010 Royal Queensland Wine Show