The fruit was picked in late March, destemmed and crushed before fermentation in Potter fermenters. The juice was racked and returned once a day for 2 weeks and at sugar dryness the skins were pressed the wine was then transferred to tank and Malolactic fermentation was induced, once the malo was complete the wine was returned to oak were it aged for 18 months.
- SA - Clare Valley
- South Australia
Lighter, fresher and more savoury than the principal Koonowla Cabernet; a touch of mint is one consequence, but doesn't upset me; good drinking over the next five-plus years.
Rating 90 - Drink by 2017 - James Halliday, Australian Wine Companion (DEC/2011)
Winery Tasting Notes
The colour is deep purple with red hues
The wine has a bouquet that is complex with violets, spice and black fruit.
The palate has good fruit intensity and length with cedar and oak spice balanced with fine long tannins and good acidity. Luckily we were able to get the vast majority of our fruit off the vineyard before the worst of the heat and so the fruit quality was good, protected also by harvesting at night.