Ebenezer is located in the Northern most reaches of the Barossa and wines from this region are typically characterised by lifted aromas of lavender and spice. The palate is full of red fruits, leather, cedar and fine, talc like tannins.
The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 28° C. Further maturation in a mixture of French and American Oak for 18 months has resulted in a wine of great structure and finesse.
Review by: 2011 Berlin Wine Trophy
Review by: Kerry Skinner, Illawarra Mercury
Review by: Decanter Magazine
Review by: 2011 International Wine and Spirit Competition
Review by: Lisa Perrotti-Brown MW, The Wine Advocate