Leafy herbal flavours are strong with fresh cut grass, citronella, black tea leaves. The concentrated fruit sits alongside these flavours with cassis and dried red currants. Initially supple and very concentrated and yet at the same time with a faintly elegant feel to start. The impressive flavours, concentrated by the drying process are powerful and complex, with pyrazine herbals and dried fig. Powerful tannins eventually take charge providing a balance and dryness to the strong fruit.
Fruit is handpicked at 13° Baume and placed onto 10kg drying crates. The grapes are left to dry in our temperature and humidity controlled sheds for approximately six weeks. This follows the traditional Amarone techniques, resulting in a 30% loss in bunch weight. After drying, the wine is fermented on skins for two weeks and then is left for a further three weeks before pressing. This extended time on skins actually helps to soften the wine as the small, aggressive tannins are bound up in the process leaving only larger, silky tannins in the wine. The wine is then stored in oak barrels for ten months before careful barrel selection precedes blending and bottling.
Lopresti Home Block Vineyard - Flour Mill Road, Whites Valley, McLaren Vale.
Located in close proximity to the Gulf of St Vincent in the Whites Valley area of McLaren Vale between Willunga and Aldinga. 45 year-old vines on ancient Ngaltinga Formation. The heavy clay here promotes strong growth in spring but dries out and cracks in summer, pulling back vine vigour as they approach veraison. The coastal location also allows sea breezes from the Gulf of St Vincent to mediate day time heat during the critical ripening period.