Wine Description
Deep crimson in colour this wine is bursting with aromas of ripe cherry and plum backed with an array of sweet spice and liquorice notes. Complex ripe red fruit characters amid a fleshy mid-palate core of wild berries and spice create enduring layers of flavour. Soft and velvety tannins persist the length of the palate that finishes with some savoury nuances.
Winemaking
All 3 varieties were fermented separately and then barrel matured separately until blending. To aid colour, tannin and flavour extraction most parcels were fermented warm, with temperatures reaching 32oC. The Grenache and Mourvedre parcels were macerated on skins for 10-20 days before being pressed straight to seasoned oak hogsheads and puncheons for maturation. These parcels were then barrel maturated for 16 months without racking on full press solids, then naturally clarified, blended and bottled.
Vineyard | Region
Grenache 60+ year-old vines | Light Pass sub-region, Barossa Valley Grenache 100+ year-old vines | Rowland Flat sub-region, Barossa Valley Grenache 45 year old vines| Nuriootpa sub-region, Barossa Valley Shiraz 17 year-old vines | Seppeltsfield sub-region, Barossa Valley Shiraz 17 year-old vines | Gomersal sub-region, Barossa Valley Mourvedre 50+ year-old vines | Moppa sub-region, Barossa Valley Mourvedre 17 year-old vines | Light Pass sub-region, Barossa Valley
Yield
Grenache 1.25 - 2.2 t/acre, Shiraz 1.8 & 2.0 t/acre, Mourvedre 1.25 & 1.75 t/acre
