Lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant, dark berry fruits on the palate. The finish is long with fine-grained tannins from sixteen months maturation in a combination of new and older French oak hogsheads.
Although drinking well now, this wine may be cellared for up to ten years from vintage.
For our Grand Barossa wines we select grapes grown throughout the Barossa and its myriad of sub-regions. It is this tapestry of ‘terroirs’ which enables us to create our classic and refined house style.
The grapes are destemmed, but not crushed, and fermented in small stainless steel open fermenters. Fermenatation takes place over 7 days with twice daily hand plunging.
After draining the free run juice, the skins are gently pressed in the JLB Vaslin Bucher press and transferred to barrel for 18 months maturation in a mixture of new and seasoned French oak barrels.
Review by: Adelaide Review Top 100