Medium bodied, with a plush mid palate full of those darker flavours of black cherry and cigar box. The Sagrantino gives the juicy Grenache and Shiraz fruit a great framework though, with its strong drying tannins also providing a focal point to the finish.
The Grenache, Shiraz and Sagrantino parcels were kept separate until the final blending stage just prior to bottling. All three parcels were destemmed and crushed to two tonne open fermenters, pumped over once to twice daily. The ferments were kept cool (between 20 and 24˚C) throughout in an attempt to extract the tannin, colour and flavour very softly. The wine was then kept predominantly in one and two year old barrels, all of French origin, for approximately 14 months before being blended. The final blend was clarified by racking only, and bottled without fining or filtration.
The Grenache is sourced from dry grown bush vines in Blewitt Springs where the soil is deep alluvial sand. At 200m elevation, it is a cooler site than where the Shiraz and Sagrantino parcels are sourced, producing Grenache that is both light and intensely structured. The Shiraz and Sagrantino are sourced from the Lopresti Vineyards of Sandra’s Block and Lot 10, found south on the clay flatlands near Aldinga. Hear black Biscay clays and alluvial clay loams predominate, producing grapes of great depth and concentration.
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