The classic regional characters of dark, spicy plums are all complimented by the subtle vanillin tones of old American oak, which also helps lengthen the palate of the wine with fine grained tannins. We recommend cellaring for 10 years.
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 28° C. Further maturation in four year old American Oak Hogsheads for 15 months has resulted in a wine of great structure and finesse.
Review by: Winestate
Review by: Kerry Skinner, Illawarra Mercury
Review by: Franz Scheurer, Australian Gourmet Pages
Review by: James Halliday, Wine Companion