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 new and seasoned oak.
The grapes are picked separately and each block is destemmed (separating berries from the bunch) but not crushed on arrival at the winery. The grapes then ferment in small format open fermenters for 10 days on skins at controlled temperatures of 22 - 28° C.
Upon completion of fermentation, The skins are gently basket pressed giving a soft tannin structure to the wine before secondary malolactic fermentation in barrel. The wine is then barrel aged in a mixture of new and seasoned American and French oak for up to 18 months.
This wine originates from the sandy loam soils of the Chateau Tanunda Vine Vale vineyard.
Review by: Berlin Wine Trophy 2017
Review by: James Halliday, Wine Companion 2018