Small batch ferment in 2 and 4 tonne fermenters over a 12 day period using natural yeast. Hand plunged during primary fermentation. The wine was then left on skins for 15 days to enhance tannin complexity and maximise flavour and length. Pressed to tank then racked to wood after 4 days, using 25% new French oak and 75% in 1 to 4 year old oak for a total of 2 years.
- SA - Other South Australian
- South Australia
Deep garnet; a pleasing and fragrant bouquet revealing mulberry, clove, damsel plums and licorice; the palate is unctuously textured on entry, with zesty acidity and a lingering toasty note from the well-handled oak. Rating 93 - Drink by 2018 - James Halliday, Australian Wine Companion (FEB/2012)
Winery Tasting Notes
Deep red with purple hues.
Dark blackberry spice, with hints of red liquorice. The oak is all French, which is subtle and integrated.
The palate is concentrated and powerful with sweet ripe mulberries and blackberries. The fruit weight is powerful and long, with juicy tannins and balanced acidity.
The wine will be a good match for red meat dishes, BBQ’s and mature cheese.
The fruit driven style is drinking extremely well now or will evolve for a further 8 - 12 years with careful cellaring.