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 destemmed but not crushed, and fermented for 7 days in open fermenters with regular plunging and remontage.
Upon completion of fermentation, The skins are gently basket pressed before maturing for 18 months in a combination of French and American oak barrels.
This wine originates from the deep sandy loam soils of the Chateau Tanunda Vine Vale vineyard.
Review by: International Wine and Spirit Competition 2017 - IWSC
Review by: Royal Melbourne Wine Show 2017
Review by: Sydney International Wine Competition 2018
Review by: Jane Faulkner, Halliday Wine Companion 2019
Review by: Wine Showcase Magazine
Review by: Berlin Wine Trophy 2018