Bright crimson with a ruby hue. The nose sees a complex & aromatic fruit profile with notes of strawberries, red cherries, rhubarb & earthy beetroot supported by balanced, complex notes of freshly ground coffee, indicative of quality French oak, & spicy whole-bunch elements. The palate is bright, lifted & juicy with a tannin structure that is long, fine & delicate with a velvety plushness giving breadth and weight, offering immediate appeal as well as great cellaring potential.

Vineyard and Winemaking Notes

Grown on “A” and “G” blocks, both planted to the MV6 clone and canepruned. The soils are a yellow-grey loam over Silurian (400+ million year old) mudstones. “A” block has a tendency to provide bright red fruits and delicate, lacey tannins, while “G” block tends to show a darker fruit profile and plusher, more velvety tannins. The blocks were picked over 4 different passes & vinified in several different sized fermenters, of which 38% were whole-bunch ferments. Each batch was matured separately in French oak barrels for 9 months, on lees, to build texture with approximately 18% of the barrels being new. The wines were then racked off their lees, blended and matured in tank for a further 3 months for all the components to fully integrate before bottling. For improved colour, tannin and aromatics, both parcels were pressed off to tank to settle out any unwanted heavy solids and after 48 hours racked to barrel, still as separate batches, to undergo malolactic fermentation (MLF). At the end of MLF, wines were sulphured and left on lees for 9 months, before being racked to a final blend in tank. No fining was used on the final wine and it was bottled shortly after a light filtration.

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