In the North Western section of the Barossa Valley, the red clay loam over marl (a friable earthly deposit consisting of clay and limestone) produces the highest quality red wines. These soils provide the perfect balance of nutrient availability and vine stress, producing wines with saturated colour and fruit intensity.
Dark blueberry and blackberry aromatics mingle with a slight mint lift. The palate is a classic example of Barossa Cabernet with density, rich fruit and grippy tannins throughout.
James Halliday – 89 points