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 wine is deep, dark purple red in colour. The aromas are of dark spices, ripe black fruits, with tarry regional accents of berries and white pepper, with a spicy complexity. The palate is long, full and stylish texture with a lovely depth and ripeness. Tannins are layered in thick sheets.
Try with prawn and chorizo pizza.