The fruit for this wine comes from un-irrigated, hand-pruned and hand-picked vines grown at Skillogalee around 450m above sea level. The wine was vinified in open fermenters and then basket-pressed. No fining was needed. Malo-lactic (secondary) fermentation and maturation took place in predominantly French oak hogsheads for around 24 months, before the separate components were blended and bottled.
A hugely aromatic impact with lifted black olive and tobacco leaf with hints of comforting sweet plum pudding and chocolate. The palate is generous and rich yet medium bodied, with finely grained mouth-watering tannin with toast and spice. Whilst enjoyable immediately, the natural acid backbone freshens the wine and the integrated tannins provide the structure that will reward careful cellaring. 14%