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.
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.
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.
|Vintage 2014/2015||Region South Australia|
|Harvested Feb-March 2015||Bottled January 2016|
|Alcohol 14%||Vineyard St Kitts , Milton Park, Kabininge|
The wine is a pale straw colour with a green hue. The nose displays some complexity with white peach and citrus, complimented by underlying nutty characteristics. This is a medium weight wine with peach and citrus characters, a creamy mid palate, balanced nicely with a tight acid line. The wine finishes with balance and a good persistance.
2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during Spring until mid January. Mild temperatures from mid January resulted in a slow ripening process, the development of intense flavour and good natural aciditiy.
Harvest was carried out at night. The fruit was pressed (using an airbag press). After settling the juice was warmed and inoculated with a neutral yeast selected for its ability to respect the purity of the fruit. After fermentation the yeast lees were stirred for 6 weeks (battonage). Post fermentation the wine was stabilized, minimally fined, filtered then bottled.
|Vintage 2015||Region South Australia|
|Harvested February 2015||Bottled February 2016|
|Alcohol 143%||Vineyard Mount Crawford|