The fruit was de-stemmed and left on skins in open top fermenters for 8-12 days. After an early heat spike a slow fermentation was achieved with temperatures ranging from 15-18 ̊c, cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (65%) and 2nd use French barrels, where it underwent natural malolactic fermentation. After 6 months the wine was blended and returned to oak for further maturation, a total of 22 months in oak. No fining or filtration was used in the production of this wine.
Lifted & expressive, this nose combines a complex array of aromatics such as liquorice, blackberry, red scented fruits, jasmine flower, violets, nutmeg and even a hint of mint. Red fruit and spice lead the way on the palate providing layers of flavour that are balanced by the presence of fine grained tannins and bright acidity. As always, a wine that displays power and elegance in equal measures.
Wine Advocate – 97 points
James Suckling – 94 points
James Halliday – 96 points