Garnet Colour. Complex aromas of blackberry, spice, plum and licorice give way to a subtle integration of smoky, vanillin oak. The palate is full of fleshy dark cherry and bramble fruit with dark chocolate nuances and savoury notes of leather and spice in the finish. The oak integrates well with the supple fruit, excellent tannin structure and balanced acidity all contribute to giving the wine great length and intensity.
Hand picked, basket pressed and unfiltered, the gentle unobtrusive winemaking has captured the subtle and intriguing characters of this Shiraz. The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel three tonne fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 14 days on skins at 28° C. The skins were gently pressed in the JLB Vaslin Bucher basket press. Malolactic fermentation in French oak prior to twenty four months maturation in a combination of new and older American & French oak hogsheads. A further 12 months bottle aging prior to release gives a more harmonious and perfectly balanced wine.
Review by: Harvey Steiman, Wine Spectator Insider
Review by: MUNDUS Vini 2010
Review by: The Tasting Panel
Review by: Fred Tasker, The Miami Herald
Review by: Joe Cz erwinski, The Wine Enthusiast
Review by: Lisa Perrotti-Brown, The Wine Advocate