The 3 components were hand harvested and fermented separately in upright static 10t fermenters. Fermentation proceeded at about 20-24°C for 8 days, with juice being pumped over the skins twice daily. When most of the sugar had been converted, the wine was pressed, and pressings were added back to the free-run juice. The wine was then filled to a mix of French and American oak Hogsheads for maturation
- SA - McLaren Vale
- South Australia
Bright ruby-red. Complex scents of red and dark berries are complemented by smoky minerals, anise and exotic spices. At once rich and focused, offering sweet raspberry and cherry compote flavors, silky texture and zesty mineral bite. Finishes long, with strong cut, lingering spiciness and no obvious tannins. Rating 90 - Stephen Tanzer
Winery Tasting Notes
Bright crimson-purple hues showing youthful tinges
A fragrant lift of a mix of red and dark forest berries, with plum, and a background of savoury and spice nuances, with hints of cinnamon and 5-spice
Juicy dark berry fruits are the basis of a supple, medium to full bodied palate, with structured layers of spiciness and chocolate and black olive. The flavours are long leading to perfectly balanced tannins and subtle oak.