Region: South Eastern Australia.
Appearance: Dark red with a youthful garnet hue.
Bouquet: Lifted notes of plum, cherries and spice with hints of vanillin and musk.
Palate: A generous palate of ripe plum with layers of juicy red fruits supported by spice and vanillin oak in unity with soft yet structural tannins.
Suggested Cuisine: Hearty stews, steak with mushroom or roast lamb.
General Characteristics: Dry / Medium Bodied
Vintage Conditions: 2013 saw low rainfall in Spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavour. Some light showers in late February to help freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.
Winemaking: The vineyards chosen exhibited rich fruit flavours with generous colour and were harvested when flavour was at its optimum. Wine was fermented on skins for five to seven days at 20 - 22°C to maximise fruit, tannin and colour extraction. Fermented on American Oak, then matured with American Oak staves with micro-oxygenation for approximately two months.
Wine Analysis: Alc/Vol: 13.50% pH: 3.58 TA: 6.16 g/L
Cellaring: This wine is ready to enjoy now and has cellaring potential for 3-5 years.
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