The bouquet has the classical red berries of black current and blueberry with underlying bay leaf, anise, and black olives, as well as French vanilla biscuit characters.
Deliciously sweet fruit leads to the medium to full weighted palate with fine silky tannins. There is a subtle texture with black current, mulberry and plum skins fruit followed by hints of licorice and
After a significantly wet winter with rainfall 30% above average, temperatures gradually crept up above the long-term ranges while rainfall fell well below norms as spring commenced. The resultant warmer and drier soils provided ideal conditions for early root activity and thereby optimal access to soil nutrients. As varieties commenced their growth, we saw development of healthy, well-balanced canopies across the region.
Regular heat-waves through the months of October, November and December saw maximum daytime temperatures regularly in the mid 30's. These periods of high temperatures caused further acceleration in grape growth and development. A strong low-pressure system combined with a deep through across the state saw the region experience strong and cold winds, with isolated hail events which negatively affected flowering and berry set. A weak, cold front brought approximately 35mm of rain in late February to early March and daytime temperatures moderated from mid-March which was beneficial in slowing the ripening process down and allowing for the ripening of tannins and great flavor development. The small amount of rain was also considered a positive by those who own dry-grown vineyards or had little or no water available at this time for irrigation.
The growing season overall offered ideal conditions for a wide range of varieties, from early ripening whites to late ripening reds. The ideal weather and lower yields gave sufficient time for fruit to reach its best without the pressure of disease or the threat of poor conditions.
Near perfect conditions for the red varieties with slightly warmer than average temperatures that evolved into the perfect growing season, lower than average crops lead to wonderful balanced wines and great phenolic ripeness.
Hand harvested, destemmed and cold soaked for 7 days in a large open fermenter, natural fermentation took place and over seeded with Bordeaux yeast BDX at 6 Baume, the maximum ferment temperature was 29C and ferment lasted 12 days. The wine was left on skins for another 12 days before gravity feed to barrels, 30% New French oak and the remaining once or twice used French oak the wine spent 18 months in barrel before bottling in November 2021
Intense deep red in colour.
Ribeye steak with black trumpet mushrooms and blue cheese