2017 was a cool and often damp vintage with some blocks experiencing a longer ripening period than usual. This increased the time available to harvest all parcels at their optimum ripeness, maximising freshness, flavour intensity, colour and natural acid balance.
As with all Kilikanoon reds, each parcel was carefully selected, vinified using time honoured methods of open fermentation, basket pressing and ageing in seasoned French oak hogsheads for 16 months before final blending. The final assemblage was bottled both unfined and unfiltered.
Deep red in colour with youthful crimson hues.
The aromas of dark cherries, red fruits, subtle oak char and gentle kitchen spices enliven the nose.
Richly flavoured and textured, the palate shouts out Barossa. Ripe plums, dark cherries, hints of cocoa and spice with a long finish further complemented by natural acidity, fine French oak char and fine-grained tannins.