The intensity of the vintage on full show, with pronounced aromas of fresh raspberry and cranberry, rose petals and toffee. Lush but with an effortless weight. Silky tannins mesh seamlessly with the vibrant pomegranate, raspberry and cranberry flavours that glide across the palate. Hints of rhubarb and oriental spice to close. Light in body but full of vitality.
Fermented on skins for 12 days in 8 tonne potter fermenters and pumped over twice daily. Temperatures were kept cool (between 20 and 24˚C) to retain fruit vibrancy and ensure a soft tannin structure. The ferment was pressed off at approximately 1 Baume to stainless steel tank for 6 months maturation. Malolactic fermentation was completed by indigenous strains and then racked and sulphured prior to bottling. Un-fined and lightly filtered.
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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