Tasting Notes
The dark, brooding regional characters of plum, red cherry and liquorice are all to the fore of this wine. The palate is focused and linear, with dark bitter chocolate notes and an elegant long persistent finish. We recommend cellaring for 10 years.
Winemaking
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 a mixture of French and American Oak for 18 months has resulted in a wine of great structure and finesse.
Reviews
95 Points
Review by: James Halliday, Australian Wine Companion 2015
Review by: James Halliday, Australian Wine Companion 2015
The grapes come from the 40-year-old Mattschoss Vineyard, destemmed but not crushed, then spending 7 days in open fermenters; 20 months in French and American oak; 500 dozen made. While Greenock has a reputation for rich wines, this has considerable fragrance and elegance, its flavours of juicy red fruits, the tannins very fine, the oak balanced.
DOUBLE GOLD Medal
Review by: China Wine & Spirits Award 2014
Review by: China Wine & Spirits Award 2014
GOLD Medal
Review by: Berlin Wine Trophy 2014
Review by: Berlin Wine Trophy 2014
GOLD Medal
Review by: Mundus VINI 2014
Review by: Mundus VINI 2014
