Vibrant aromas of dark cherry, blackberry, pan jus and star anise all unfold to reveal an impressive array of underlying fruit flavours. Dense, succulent dark fruits with layers of licorice, plum, black olive, earth, white pepper and Asian spice. These complex yet elegant flavours are all neatly interwoven with a perfect balance of acidity and supple, silky tannin
The grapes are destemmed, but not crushed, and spends seven days in small open stainless steel fermenters. We gently hand plunge and pump-over the must several times per day during fermentation for a gentle extraction of aromas, colour and tannins.
Upon completion of fermentation, the wines are gently basket-pressed before naturally completing malolactic fermentation and 24 months maturation in a combination of new and seasoned French oak. Prior to bottling, the components are expertly blended giving a breakdown of 36% Shiraz, 35% Grenache and 29% Mourvedre.
The Barossa is home to some of the world’s oldest ungrafted Shiraz, Grenache and Mourvedre vines and the grapes for this wine come from small vineyards over 100 years old in the Eden Valley, Nuriootpa and Greenock sub-regions of the Barossa. The low-yielding ‘Centenarian’ vines, noted for their intensity of flavor, were planted more than a century ago around the time construction of the Château itself began.
Production: 154 Dozen
Review by: International Wine and Spirit Competition 2017 - IWSC
Review by: Huon Hooke, huonhooke.com