Spice! White pepper, aniseed and dark chocolate on the nose. Slightly stewed plums and a hint of raspberry make this wine very inviting.
The palate is rich, very soft with a mix of dark fruits on the palate, namely plum, the oak gives a chocolate spice which is balanced by a raspberry acidity which gives length. Plush tannins combine to provide support for great balance and length.
The Margaret River region had an abundant winter and spring rainfall, but little or no rain from November until mid-March, with significant rainfall over three days. Due to a combination of bushfires and reduced Marri blossom, the birds were keen for more than their fair share of the grapes. An all timed netting schedule ensured the damage from our fine feathered friends was minimised. Across the region yields were low due to poor flowering and fruit set, however the exceptional quality of our fruit more than compensated for the loss in quantity.
The grapes were picked in the cool of the morning, at 13.3 Baume on the 20th March, destemmed and placed in two open fermenters. Inoculated with a Rhone yeast and the cap hand plunged up to four times a day. Delestage, the gentle extraction of phenolic compounds by oxygenating the juice, took place over two days to enhance flavour and build structure. After 8 days primary ferment finished and the wine was kept on extended skins for a further fourteen days. Post maceration the must was drained and basket pressed off to tank where it underwent a malolactic fermentation which helps soften the acid. The wine was then racked to a mix of 50% new and 50% one and two year old French barriques, and left to mature for 12 months. Blended and bottled in July 2017.
Ruby red with purple hues.