Region: South Eastern Australia.
Appearance: Deep dark red with purple on the rim.
Bouquet: A captivating nose of mixed dark fruits, spices, chocolate with hints of vanillin oak.
Palate: An unusual blend of Durif, Shiraz, Cabernet Sauvignon and Petit Verdot were chosen for this Master Blend to enable a myriad of varietal characters to be blended together. A wine with layers of ripe red fruits, spices and chocolate in harmony with soft yet structural tannins and a deft touch of oak.
Suggested Cuisine: Minted Lamb in Red Wine, Osso Bucco or with a porterhouse steak.
General Characteristics: Dry / Full Bodied
Vintage Conditions: Moderate rainfall in spring and early summer followed by mild summer temperatures with cooler than usual evenings leading up to the harvest resulted in some of the best flavour seen for many years. Good natural acidity and a long ripening period combined with yields being slightly down saw great varietal flavours.
Winemaking: Each vintage we earmark the finest parcels of each variety to craft this Master Blend. Fruit is chosen for its varietal expression and depth of flavour that contribute to the merging of the many layers that make up this wine. Each variety were crushed and fermented seperately, cold soaked for 24-48 hours at 10°C to maximise flavour and colour extraction from the fruit. The ferments were allowed to warm naturally and fermented for 7-10 days at 20-22°C, with some parcels given extended time on skins to enhance the tannin structure in each wine.
Wine Analysis: Alc/Vol: 13.5% pH: 3.55
Cellaring: Enjoy now or cellar for up to five to ten years.
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