REGION: South East Australia
COLOUR: Vibrant red and purple shades showing through a ruby red colour spectrum.
NOSE: Hints of black raspberries and spice interlude with traditional aromas of cinnamon and nutmeg.
PALATE: Lashings of rich ripe complex flavours including dark chocolate and crushed berry fruit drive through a palate of silky – smooth tannins.
WINEMAKING COMMENTS: Fantastic midseason conditions produced ripe berry and chocolate notes. The fruit arrived in impeccable condition, simply destemming and crushing to an open top fermenter with fermentation staring immediately. 14 days of monitored fermenting kenetics were responsible for astonishing aromas being produced. Simply pressed and racked to stainless steel to complete malolactic fermentation and finally stored at 0˚C for 3 months prior to a coarse filter and bottled.
FOOD MATCH SUGGESTION: Wagyu steak with a blue cheese peppercorn sauce accompanied by a steamed artichoke and asparagus sides and baby chat potatoes.
CELLARING: Drink now until 2030