Awash with ripe plum fruit, it is framed by savoury notes of cedar, earth and ground coffee. Powerful and concentrated, the flavours integrate seamlessly with the fine-grained tannins and bright acidity.
Destemmed and crushed to 2 tonne open top fermenters, pumped over once daily for 10 days, followed by 4 days of post ferment maceration. The ferment was kept cool throughout in an attempt to extract the tannin, colour and flavour very softly and to hold onto the pure fruit characters. Once pressed, the wine was transferred to 20% new and 80% seasoned oak Hogs Heads, mostly of French origin, for natural Malolactic fermentation and 16 Months maturation. The final blend is clarified by racking only, and bottled without fining or filtration.
Located at the southern end of McLaren Vale near the seaside town of Willunga. The soil type moves from Biscay clays to more alluvial clay loams of the Christies Beach Formation and contains gravel and rock fragments throughout. Sea breezes mediate day time heat during summer and the critical ripening period.
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