Nose
Vibrant red and black fruits including
beetroot and blueberries, along with
aromatic ground spices and dark chocolate.
Palate
Plush ripe fruit of wild berries and plums
balanced by black pepper and aniseed.
The fl avours combine with a fi rm yet
savoury tannin structure that provides the
framework for a long and satisfying fi nish.
Growing Conditions
The fruit for this wine was sourced from
our Estate and Kyella Vineyards. The soils
are predominantly deep sandy loams with
high lateritic gravel content over clay. Shoot
and leaf removal techniques were used to
ensure a balance between fruit exposure to
light whilst providing protection from the
midday sun.A cool, wet and windy spring extended into
the fl owering period around November,
setting up the season for low yields in
all varieties. The sun came out on cue in
December and perfect ripening conditions
continued through harvest, interrupted only
by a spot of rain at the start of March -
enough to give the vines a drink and see all
varieties harvested in optimal condition
Winemaking
Fruit was selectively harvested based on
fl avour and tannin maturity. Fermentation
took place in a combination of open
and static stainless steel fermenters. The
ferments were managed with a combination
of plunging and pump overs. All batches
were basket pressed and transferred to
large oak vats for malolactic fermentation.
The wine was matured for 18 months in
predominantly Burgundian coopered French
oak barriques, 30% of which were new,
before being bottled in November 2010.
Appearance
Dark red with crimson hues.
Food Pairing
Aniseed tea infused duck breast with crispy
skin served with a roast beetroot and rocket
salad.