Nose

A sweet luscious bowl of blackberries and
ripe currants lures the nose to an array of
sweet spices including cinnamon, nutmeg
and anise. Dark chocolate and a fragrant
violet lift enhances its intensity.

Palate

A rich, soft and textural palate is
characterised by dark berries and cherry
ripe. Fine powdery tannins complete a very
silky palate.

Growing Conditions

The fruit for this wine was sourced from the
Estate Vineyards of Wallcliffe and Trinders
along with a 38 year old vineyard in the
Wilyabrup sub region of Margaret River.
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 wet winter and warm spring encouraged
uniform growth in all varieties. An ideal
fl owering period marked the beginning of
a long dry spell lasting until mid-February.
The harvest for red varietals was ideal with
fi nished wines defi ned by excellent tannin
structure and length. The vintage is sure
to be amongst the greatest vintages for red
wines in Margaret River.

Winemaking

The zinfandel was handpicked in the fi rst
week of March. After destemming, the must
was allowed to soak for several days prior
to fermentation to soften up the raisins
before being inoculated with a vigorous
yeast strain. The wine steadily fermented to
dryness prior to basket pressing directy to
large oak vats and barriques for malolactic
fermentation and maturation. We used 25%
new oak barrels, primarily French, for a
total of 18 months.

Appearance

Dark red and crimson.

Food Pairing

Five-spice duck breast with muscatels.