About the wine
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Description
Sourced from 20 yr old dry-land bush vines, grown on deep weathered granite soils with coarse gravel. Berries gently crushed into satellite tank & deposited in an open fermenter. 10% left whole bunch. Cold soak of 4 days at 9°C. Tank then heated to 18°C and allowed to start fermentation naturally. After 2/3 of fermentation completed the tanks inoculated with selected yeast. Fermentation temperature allowed to peak at 28°C. Fermenting cap manually punched down 5 times daily. After fermentation, the wine is left on skins for another 2 weeks before being pressed into 70% new Allier French oak barrels. The press fraction was kept separate. Malolactic fermentation completed in barrels. Wine left on lees for 10 mths, racked, blended & returned to barrel. After 20 months in barrel, the wine is racked, lightly filtered prior to bottling.
Tasting note
A very limited volume wine made from low-yielding dry-land bush vines. It has a deep, dark purple colour with succulent ripe fruit flavours, both dark and red, which are supported by scents of violets and delicate spice. The mouth-feel has depth and clarity of fruit with integrated oak flavours, finely crafted tannins and a beautifully layered fruit-infused finish.
