Fragrant spice, dark red berry and floral notes combine on a balanced and textured palate.
Individual vineyards parcels were harvested, destemmed, lightly crushed and fermented in small batches, mainly in open topped fermenters. During ferment the batches were gently hand plunged and pumped over the skins to extract desirable tannin, flavor and colour. The wines were then pressed off and run to French oak barrels where they completed Malolactic fermentation over spring. After resting in barrel for 20 months (27% new), the batches were lightly fined, naturally settled, blended, and filtered before bottling in January 2018.
TOTAL ACIDITY: 6.17gL
RESIDUAL SUGAR: Nil
Fruit for this wine was sourced from our Omahu Gravels (61%) and Twyford Gravels (39%) vineyards situated in the heart of the acclaimed Gimblett Gravels grape growing district. Gimblett Gravels soils are made up of relatively recent alluvial deposits of gravel and varying degrees of silt and sand. Naturally free draining and low vigour soils, meticulous vineyard management and the outstanding 2016 growing season produced grapes with intense varietal character with depth and clarity of flavor. Naturally low yields and “green harvesting” has resulted in good fruit concentration and richness, balanced with freshness of natural acidity, typical of our region and wines.