Medium to deep crimson/purple. Powerfully intense aniseed, blackberry, mulberry and blueberry fruit aromas, with ginger, mint notes. Vigorous and fleshy with generous blueberry, blackberry flavors, excellent mid-palate richness and plentiful brambly-chocolatey tannins.
The grapes are destemmed, but not crushed, and spend seven days on their skins in open fermenters with hand-plunging twice daily to more gently extract colour, flavours and tannins.
This is followed by careful basket pressing and malolactic fermentation in a combination of new and seasoned American and French oak prior to 20 months maturation in our cellars.
In keeping with our non-interventionalist winemaking style we neither fine nor filter this wine.
The grapes from this wine come from just two small vineyards in the Nuriootpa and Vine Vale parishes of the Barossa. The Nuriootpa vineyard lies on sandy loams and alluvial clays, while he Vine Vale vineyard is on very deep sand soils over clay These low-yielding “Barossa Old Vines” were planted between 1960 and 1961 and are now fully mature. They have a root structure and trunk thickness that encourage diversity of flavor and character. Their worthiness has been proven over many vintages, consistently producing the highest quality fruit.
Review by: Huon Hooke, huonhooke.com
Review by: Mike Bennie, Wine Business Magazine
Review by: Peter Bourne, www.peterbourne.com.au
Review by: Jane Faulkner, Halliday Wine Companion
Review by: China Wine and Spirits Awards 2018
Review by: Joe Czerwinski, The Wine Advocate