Deep crimson in colour this wine is bursting with ripe cherry, plum, sweet spice and red liquorice aromas. A complex blend of palate flavours are supported by soft, velvety tannins all finishing with a savoury undertone.
Deep crimson in colour this wine is bursting with ripe cherry, plum, sweet spice and red licorice aromas. The palate is a complex blend of flavours supported by a rounded and fleshy mid palate, finishing with excell ent length and freshness.
Winemaking – All 3 varieties were hand harvested and fermented separately. To aid colour, tannin and flavour extraction the parcels were fermented warm, with temperatures reaching near 30 degrees. 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.
Where this wine comes from - Barossa Valley
The Barossa Valley is Australia’s best-known wine region and there’s a good reason why. The wines certainly live up to their international reputation, particularly Barossa Shiraz. With long, warm summers, the region produces full-bodied styles with power and panache. The reds are rich and luscious in their youth with dark-berried flavours, fruit intensity and fine-grained tannins, which mature gracefully with time in the cellar. But there’s more to the region than Shiraz. Grenache and Mourvèdre do more than play a supporting role in GSM blends, they’re standing on their own two feet as single varietal wines. And with a new school of winemakers at the helm, the region is in good hands for a long and healthy future.