A pretty lift of violet, cut plum and mulberries, with subtle hints of mint and crushed rock. Vibrant and juicy with flavours of black cherry and blood plums upfront, with nuances of clove spice, dark chocolate and salted liquorice in support. It is framed by delicate tannins and a redcurrant like acidity that delivers a satisfyingly long finish.
Crushed and destemmed, fermented over 6 days in 8 tonne potter fermenters with twice daily pump overs and in larger vinomatics. 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 approx. 1 Baume to finish in stainless steel tank before being transferred to seasoned 60% French and 40% American Hogs Head Barrels for 16 months. Malolactic fermentation was completed by indigenous strains following which the wine was racked, sulphured and returned to oak to complete its maturation. No finings and only light filtration were used prior to bottling.
Lopresti Lot 10 & 11 Vineyard – Flour Mill Road, Whites Valley, McLaren Vale.
Located at the southern end of McLaren Vale between Sellicks Hill and Willunga on the foothills of the Mount Lofty Ranges. The site is defined by heavy clay loam soils with shattered gravel throughout the profile, over Christies Beach formation. A north-westerly aspect captures ample sunlight and ensures ripening whilst the warmth of the site garners concentration and plush tannin maturity in the fruit.
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