Vineyard: Eastern Barossa Valley Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days. Twice daily pumpovers by real humans.
Wood: Seasoned oak Puncheons and hogsheads for 14 months’
Nose: Cassis, black currant, licorice, mint and earthy tones
Palate: Ripe dark fruit flavours dominate the palate. Fine even tannin profile offers structural support and maintains length
Cellaring: Drink now to 5 years