"The wine has great vibrancy and poise"
Gold: Royal Adelaide Wine Show
90/100: Wine Spectator
92/100: Campbell Mattinson & Gary Walsh, Big Red Wine Book
The colour is deep red. The palate is full and complex, medium bodied. The wine is elegant and distinctive, displaying characters of berry fruit and plumb, accompanied by cherry spice characters. Supported by spicy oak complexity the tannins are balanced and complement the mouthfilling flavour. The wine has great vibrancy and poise which are evident on the long seamless finish.
2007 vintage was a mild growing season with very low crops resulting in wines with good colour and flavour that achieved optimum ripeness.
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature.