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.
The individual parcel is destemmed and before going into small stainless steel open fermenters. Fermentation takes place over 7 days on skins at 28° C in the open fermenters with hand plunging and pumpover twice per day.The wine is gently basket pressed and moved to barrel for malolactic fermentation.
It then undertakes further maturation in a mixture of French and American Oak for 18 months which results in a wine of great structure and finesse. Unfined and unfiltered.
Review by: James Halliday, Australian Wine Companion 2017 Edition
Review by: Lisa Perrotti-Brown MW, The Wine Advocate
Review by: China Wine and Spirits Awards 2016, CWSA
Review by: Berlin Wine Trophy 2016