(From 2012 Vintage) Each of the individual blocks (many were picked in different stages to ensure perfectly ripened fruit) were de-stemmed separately into both wooden & concrete open top fermenters where the juice was gently pumped over the skins twice a day for 6-7 days. After basket pressing the wine was racked from tank into older French Hogsheads where natural malo-lactic conversion occured. Following 24 months maturation the wine was assembled and bottled in June 2013 without the use of fining or filtration.
Very deep garnet color. A wonderfully opulent nose that recalls elements of both Chateauneuf du Pape and textbook Barossa: warm blackberries, moss, game, freshly cracked black pepper and five spice with a touch of dried Provence herbs. The medium+ level of acidity perfectly balances this wine’s full body and the medium level of velvety tannins provides harmonious texture. Very, very long finish.