The dark, brooding regional characters of plum, red cherry and liquorice are all to the fore of this wine. The palate is focused and linear, with dark bitter chocolate notes and an elegant long persistent finish. We recommend cellaring for 10 years.
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: Gary Walsh, The Wine Front
Review by: James Halliday, Australian Wine Companion 2011
Review by: 2010 - International Wine and Spirit Competition
Review by: Adelaide Review - Top 100 - 2010/11
Review by: Kerry Skinner, Illawarra Mercury