Deep red with garnet edge.
Violets, leafy, perfumed, pure. Smells like Claret.
Notes of red current and earth, dense, pronounced, brooding and slightly savoury mid-palate, gentle drying finish.
The 2009 – 2010 growing season saw our earliest budburst for sometime. Timely rainfall in early summer gave the vineyard some relief from a dry winter and spring. Conditions for ripening were ideal with warm days and cool nights. The fruit was hand picked in the cool of the morning.
Fruit was sourced from the 3 estate vineyards planted in 1987, 1988 and 1991. Vines are cane pruned to 25 bunches per vine and shoot thinned at the 10 -15cm stage to 18 bunches per vine. The hand picked fruit is placed in 8kg buckets and transported to the winery. Bunches are destemmed, crushed and tipped into 14 tonne fermenters. The fruit undergoes natural fermentation and once fermented, is kept at a minimum of 25°C and left on skins for 20 days. The wine is then pressed, settled overnight and gravity filled to new and used casks where it matures at 16°C for 14 months. The wine is racked and gently aerated during aging every three to four months.
Alc/Vol: 12.5 % pH: 3.56 TA: 5.8 g/L
Drink now or cellar over the the next 10 - 15 years in a good cellar.
Try with dry aged Sirloin
Dry Medium Bodied