Once harvested, the grapes were then fermented in stainless steel tanks with traditional pump-overs carried out each day to aid fruit and tannin development. The parcels of fruit were then pressed to French and American oak barriques for 12 months maturation to encourage wine development and structural complexity. The use of French oak allowed for the integration of dusty savoury tannins, and the American oak introduced rich, toasted vanillin flavours.
- WA - Other Western Australian
- Western Australia
Fine tuning of the label design and print, the bright crimson- purple colour and maturation in French oak all raise expectations, and the wine duly dellivers. The medium- bodied palate is replete with red and black fruits, oak and tannin adding their contributions. Rating 90 - Drink by 2020, James Halliday, Australian Wine Companion (FEB/2014).
Some char, plum and cherry, clove and bay leaf notes. Medium bodied, light but chewy tannin, juicy cherry fruit with a little spice and a red fruited finish with a spray of dried herb. Good drink from front to back. Rating 90 - Drink by 2015 - 2019, Gary Walsh, winefront.com.au (FEB/2015).
Winery Tasting Notes
A rich, dark, cherry red wine with great colour density.
The nose is generous and rich with warm autumn notes of ripe blackberry compote, earthy structure & a hint of gingerbread.
This full- bodied wine is driven by concentrated fruit flavours of chocolate and black cherries, subtle savoury textures and fine, soft tannins.
Roasted rib eye of beef cooked slowly with rosemary & garlic, red wine gravy & seasonal vegetable.
Will drink well now and will develop complex aging characters of rich earth, leather and forest floor over the next 5 years.