The fruit was crushed into static overhead fermenters and left on its skins for seven days to extract the colour and flavours of the fruit. The ferment was allowed to peak at 32°C then cooled to 22°C to retain delicate
fruit characters. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was filled to American and European oak puncheon
barrels to complete fermentation, it was blended and then transferred back to oak for a further 18 months maturation before being bottled.
- SA - Barossa
- South Australia
Winery Tasting Notes
Deep red in colour.
The nose is dominated by rich, raspberry, blueberry and dark chocolate with a hint of spice.
The soft, supple palate has concentrated flavours of red berries and sweet mocha, with a silky mid-palate of dark chocolate and vanilla along with a fine grained tannin structure.
Ready to enjoy now, yet will require cellaring for up to 8 years.
Pairing a terrific match with Moroccan cuisine, grilled meats and pasta dishes.