Nose

Sweet black fruit, savoury graphite, dusty cedar

Palate

Vibrant, complex, powdery fine tannin, long length

Harvest

An unusually cool, late season with below average January temperatures contributed to a delayed start to harvest, yet classic autumnal weather was perfect for ripening the reds. Yields were low, a benefit in a cooler, later season, and reds were picked in outstanding condition with developed flavour, good density and fine, ripe tannins.

Winemaking

Hand harvested bunches were destemmed to retain whole berries, fermented as separate parcels in open and upright fermenters with regular, gentle pumpovers or plunging. Fermentation temperatures were kept below 25˚C and lasted 15 days prior to pressing to oak. Wines from each parcel remained separate during maturation and were blended prior to botting in September 2020.

Aging

Up to 20 years

Appearance

Medium dark red

Food Pairing

Lamb or slow cooked beef, savoury meaty sauces