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 18 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 temperature controlled small stainless steel open fermenters. Fermentation takes place over 7 days with twice-daily hand plunging.
After draining the free-run juice, the skins are gently pressed before 18 months maturation in a mixture of new and seasoned French oak barrels.
Review by: Angus Hughson, Wine Pilot
Review by: Ken Gargett, Wine Pilot
Review by: Dave Brookes, Halliday Wine Companion