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 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.
Dense and dark red in colour, It is a wine of fruit brightness and definition. The nose displays combined aromas of tomato leaf and eucalypt, bay leaf and dusty earth, olives, briar and violet perfume. This wine has a sumptuous and powerfully structured palate of pristine small berry and dark plum fruit. Itís much riper, smoother and richer than the aroma suggests. Itís stylish and tight, finishing with a burst of gravelly Cabernet tannins.
2010 | 2009 | 2008 | 2006 | 2000 | 1999 | 1974