Tasting Notes

Deep purple to maroon in colour. Wonderfully complex aromas with distinct fresh berries, chocolate, mocha and coffee grounds, that run seamlessly through the nose with a touch of fig and cedary oak woven in there also. The palate is voluptuous and mouth filling, the style is rich yet smooth as silk. Blood plum and liquorice are highlights while complexity comes in the form of aniseed, chocolate, mocha and ground coffee. The wine has an understated structure that is quite refined with dusty oak and tannins that build and give length staying with you long after the wine has gone. 

Winemaking

Sourced from select premium vineyards with varying ages. Each batch is treated differently to build complexity and all winemaking decisions were made at the time of harvest not predetermined to a recipe. Fermentation may be hot around 30 degrees or cool around 24 degrees, it may be in open top fermenters with piage by hand or with heading boards. Ferment may be warmed as it begins to cool or maceration on skins extended for up to 3 weeks. Wild ferments are encouraged although for parcels with higher alcohols cultured yeast is used to ensure complete fermentation. 25% of the total is fermented in barrel, giving more intense but softer rounder extraction of oak flavours and tannins. Before being put together the individual batches are matured for a minimum of 18 months in new and old French and American barrels.

Alcohol: 14%
Region: McLaren Vale
Cellaring: Drink now or cellar for 10+ years

Awards