Lyndoch, in the Southern Valley, is renowned for its brown, gravelly volcanic soils at around 200 metres’ elevation, giving wines rich in dark berry fruits, chocolate and spice. The palate is textured and layered, with the berry fruit aromas coming to the fore, and it has a long finish, complemented by defining oak tannins
The grapes are destemmed but not crushed. Fermentation takes place in small stainless steel open fermenters adapted to the size of individual vineyard parcels. Careful hand plunging takes place twice daily. Optimum temperatures are sustained over the course of fermentation to ensure the true expression of the terroir; rich flavours, colour and aromas are drawn out.
The wine is gently basket pressed in individual vineyard parcels over the course of several hours. Our vertical basket press combines state of the art technology with traditional winemaking.
18 months maturation in the finest French and American Oak results in a wine of great structure and finesse.
Review by: James Halliday, Australian Wine Companion 2017 Edition
Review by: China Wine and Spirits Awards 2016, CWSA
Review by: Lisa Perrotti-Brown MW, The Wine Advocate