Harvested separately from three vineyards on the Barossa Valley floor in Ebenezer, Kalimna and Nuriootpa all planted in the 1950’s.
Picked in the cool of the morning and fermented separately. 100% whole berries destemmed into open fermenters, cold soaked for 24 hours with fermentation slowly occurring as it warmed. A long cool ferment spread over 10-12 days retaining all the lovely structure and flavour before being basket pressed into seasoned USA and French where it underwent natural Malolactic fermentation.
Deep purple hues, spicy aromatic nose with hints of rich dark fruit & perfectly integrated oak in the background. Red berry and dark fruits coated in dark cocoa, embraced with powdery tannins and integrated oak. Great length, density and structure.
Harvested separately from three vineyards on the Barossa Valley floor in Ebenezer, Kalimna and Nuriootpa all planted in the 1950’s.
Picked in the cool of the morning and fermented separately. 100% whole berries destemmed into open fermenters, cold soaked for 24 hours with fermentation slowly occurring as it warmed. A long cool ferment spread over 10-12 days retaining all the lovely structure and flavour before being basket pressed into seasoned USA and French where it underwent natural Malolactic fermentation.
Deep purple hues, spicy aromatic nose with hints of rich dark fruit & perfectly integrated oak in the background. Red berry and dark fruits coated in dark cocoa, embraced with powdery tannins and integrated oak. Great length, density and structure.
