Striking dark ruby red in the glass with aromas of raspberry and plum characters abound on the nose. An intriguing palate of dark red fruits is complemented by subtle use of oak providing extra depth of character.

The grapes for this wine were sourced from Angove’s own Nanya Organic vineyard located near the township of Paringa. The soil is a relatively shallow red sandy loam over limestone, on top of a cliff overlooking the picturesque Murray River. The vines are mostly single cordon lower yielding vines, which the winemakers have noticed to be quite resilient in adverse conditions. Whether it is due to the organic practices being used or the site itself, the vineyard produces rich textural wines. Vintage 2016 started early in all regions due to the warmer than average spring and a dry lead in to the ripening period. Many varieties were ready to harvest at the same time putting pressure on our vineyard teams. These conditons were welcome but highlighted the importance of well managed viticultural and irrigation practices. With exeptional care we were able to ride the heat spike that occured in February and deliver fi rst quality grapes to the winery.

The grapes for this wine were picked at night to make sure that they were as cool as possible. Crushed to modern rotary fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation. Pressed off skins 7 days later and allowed to go through the second malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling. This Vegan friendly wine will continue to devlopw in bottle with a cellaring potential upto 2019.

Food Pairing: A pot roast with horseradish mashed potatoes or vegetarian lasagne work perfectly with the raspberry and plum characters of this wine.