Inky black, the wine has strong classic bay leaf and earth cabernet tones. Very focused, mouth filling with very fine tannins. Oak is supporting the intense fruit.
Low rainfall in winter and spring with some devastating frost events made the summer ripening season late. A tricky harvest to say the least but patience (and a bit of luck) paid off in the end with some exceptional wines being the ultimate result.
The fruit was hand harvested and transported to the winery where it was cooled overnight and hand sorted. Maceration lasted for six weeks with minimal pump overs and temperatures ranging for 12-27C. The wine was pressed to tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wine’s development.
- Grilled and Roasted Red Meats
- Mature Strong Cheeses