The fruit was picked in early to mid-April and crushed to a mix of static fermenters (Malbec) and open fermenters (Merlot and Cabernet). After three days on skins it was then allowed to undergo a wild ferment. The separate varieties were pressed off and matured for 24 months individually, in a combination of new and older French and American barrels, before being blended together for bottling.
- VIC - Other Victorian
Wild yeast-fermented, matured in a mix of new and used French oak. Bright crimson-purple, extraordinarily youthful for a 5-year-old wine; the fragrant bouquet and juicy palate, with twin streams of red and black fruits, are most impressive; the oak is subtle, and the tannins fine and persistent, but not green. You have to accept the touch of Delatite mint that is nearly always present in its red wines. Rating 94 - Drink by 2024 - James Halliday, Australian Wine Companion (MAR/2014)
Winery Tasting Notes
This classic blend has wonderful deep hues of red and purple.
A nose of ripe fruit and spices.
The palate shows juicy red and black fruit characters, primarily of blackberry with a firm tannin structure from the Malbec. No cultured yeast, filtration, fining or added tannins were used in this wine – in keeping with our natural biodynamic principles of grape growing and winemaking. As such this wine comes to you as a natural expression of our vineyard and soil.
This complex blend will match well with roast lamb or beef.
This great blend will age and develop for at least fifteen years.