Deep red with purple hues on release. Creamy plum with blackberry and spice aromas. A medium to full bodied wine with a silky tannin backbone, a hint of spice and a grainy tannin finish.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during Spring until mid January which advanced maturity on lower yielding vines. Mild temperatures from Mid January slowed maturities concentrating flavour and intensifying colour development
|Vintage 2015||Region Barossa|