The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. 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 fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
The colour of the wine is medium deep garnet red. Aromas of cedar, dry red currants and subtle sweet fragrances combine with roast hazelnut, spicey oak and dried plums. The palate is medium to full bodied, showing earthy rawness, dry powdery spices and peppery appeal. Integrated savoury complexity with dark minerally tannins that lend ample support.
Try with veal and paprika pie.