Lifted aromas of blackberry, blueberry and black pepper supported by spicy dark berry fruits on the palate. The finish is long and framed by elegant, fine grained tannins from eighteen months maturation in a combination of new and older American & French oak barriques and hogsheads.
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 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine.
Finally the wine was left on its lees to give texture and mid–palate weight along with 18 months barrel maturation in a mixture of French and American oak.
Review by: Barossa Wine Show 2011
Review by: 2011 Berlin Wine Trophy
Review by: Sydney Wine Show 2010
Review by: James Halliday, Australian Wine Companion 2012
Strong colour; in mainstream Barossa style, made from three blocks on a vineyard planted 1960, purchased by Chateau Tanunda in 2008; generous palate, with black fruits, some mocha/vanilla, and soft tannins.
James Halliday - Australian Wine Companion 2012
Review by: Huon Hooke, Australian Gourmet Traveller Wine Magazine
Review by: Winestate
Complex, flavoursome old-fashioned style with coconut and vanilla on the nose and plenty of oak on the palate, but black fruits and white pepper characters push through.Winestate - World's Greatest Shiraz Challenge VI, JULY 2011TOP IN CLASS