Region: South Eastern Australia.
Appearance: Vibrant purple with deep crimson hues.
Bouquet: Lifted aroma’s of black currant, blueberries over hints of bay leaf and milk chocolate.
Palate: The soft medium bodied wine shows layers of blackcurrant and red berries, complimented by the soft supple tannins and nuances of chocolate oak.
Suggested Cuisine: Slow cooked beef ribs or a hearty pasta.
General Characteristics: Dry / Medium Bodied.
Vintage Conditions: Good winter rains followed by a warm growing season led to good yields of fruit. A hot beginning to the harvest period accelerated the ripening with frantic harvesting ensuring to pick the fruit with the ideal flavour spectrum.
Winemaking: Cabernet Sauvignon and Merlot vineyards were selected that the attributes of flavour and structure complemented each other and then monitored to select the fruit when the flavours and sugar ripeness were in balance. Fermentation at warmer temperatures of 24-26°C for five to seven days to optimise the extraction of desirable flavour and colour whilst retaining a soft tannin structure. A combination of American and French oak was used durig fermentation and maturation.
Wine Analysis: Alc/Vol: 13.50% pH: 3.60 TA: 6.65 g/L
Cellaring: Enjoy now or cellar up to three years.
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