The grapes for this wine were sourced from trellised, south- facing vineyards planted in Malmesbury shale, some 60m to 300m above sea level.
Winemaking
The grapes were harvested by hand at between 23° and 26° Balling towards the end of February, when they exhibited prominent varietal flavours and when the tannins were ripe but the berries still firm. Each block was vinified separately. The grapes were fermented on the skins in open tanks at 25° C for five to seven days and left on the lees for four months to impart intensity of colour and flavour as well as to ensure the wine sufficient structure to age well. After malolactic fermentation, the wine was aged in a combination of new, but mainly second and third-fill French oak and a few new American oak barrels.
Winemaker's Comments
Colour:
Deep red with garnet rim
Bouquet:
An abundance of plums, with faint black pepper, a hint of bacon and cigar box aromas in the background
Taste:
A rich and full-bodied wine with a good tannin structure and ample ripe fruit flavours
Food Pairing
The winemaker recommends serving this wine with poultry, veal and red meat dishes or savouring it on its own.
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