The cool vintage of 2017 resulted in the Barossa fruit slowly ripening on the vine over a prolonged season. This extra time on the vine allowed the grapes to develop ripe and rich flavours while maintaining a natural balance of acidity and tannin.
Parcels of fruit were placed into small, open top fermenters and were traditionally fermented for 8 to 10 days. Ferments were gently pumped over daily to extract the natural flavours and tannin from the grapes. Pressed in traditional basket presses, the wine was placed into French oak barrels where it underwent malolactic fermentation and was matured for 18 months. The wine was racked from the barrels and bottled without finning or filteration.
Deep red with a vivid purple hue.
Leaps out of the glass with vibrant aromas of dark chocolate, blackcurrant and a hint of olive tapenade.
Black Forrest fruit flavours that are underpinned by savoury spice notes. A soft yet full bodied wine, the refined French oak adds to the structure while remaining well balanced. Fine powdery tannins linger on the velvet-like finish.