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‘A complex array of fragrances; liquorice, black olives, pepper, nutmeg and cloves combine with brooding red, blue and black fruits. Plush fruit flavours merge with meaty and spicy notes and are well supported by gentle French oak and ripe silken tannins. A lovely savoury line finishes the show.’
Simon Black, Winemaker
From a vineyard in the warm Tuerong district. Good colour; an aromatic bouquet points to the inclusion of some whole bunch fruit, reinforced by the complex palate with spiced black cherry, wild blackberry, licorice and bitter chocolate all in a wreath of finely tuned tannins.
James Halliday, 2020
|The fruit is hand harvested, sorted and de-stemmed into 2T open fermenters, followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. There’s a post-ferment maceration followed by pressing. 22% of the blend underwent whole-bunch maceration for 2 weeks before being destemmed and then fermented on skins to dryness. The wine is transferred to French oak barriques (10% new) for malo-lactic fermentation followed by maturation for 11 months.|
|Harvest Date||19th March 2018|