A combination of small and medium size static fermenters have been used, with a fermentation cycle of between eight to twelve days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this process. The majority of parcels were then run to barrel, however select parcels remained ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
Dense black purpley red in colour with an aroma exhibiting a mix of fresh briary almost blackcurrant tones, balanced with violets and dark plums, finishing with an earthy, savoury complexity. The palate is full bodied demonstrating Barossa Valley hallmarks of richness, density and concentration. Silky fruit complexity is the key here with both red and dark jubey flavours. The palate finishes with fine, earthy tannins. Try with a rare rib eye steak.
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