English Wines, Fine Italian Wine and Argentinian Wine Merchant

The handpicked grapes were gently destemmed and lightly crushed to leave a large portion of uncrushed berries. Fermentation took place in a closed stainless steel fermenter and the cap was pumped over twice daily with light aeration for optimum color and tannin extraction. An extended post-fermentation maceration complexes the tannins, softening and stabilising the wine. The wine was subsequently aged in a mixture of new and older French and American oak barriques. Malolactic fermentation took place in the barrel. Regular racking for clarification and controlled introduction of oxygen. The wine was blended after 14 months oak aging and bottled without fining but with light filtration.

The colour is a deep, vibrant crimson. Blackberry, black pepper, savoury and spice elements are prominent. Multi-layered complexity is the aim. Powerful but ripe and round tannins give the wine great structure. Oak aging plays a minor part and the wine lives on its fruit. Combined with good acidity, mineral, earthy and tarry characters result in a wine that is distinctly Northern Rhone-like rather than resembling any thing Australian.

Ready to Drink? Best matured further but decanted and with food this wine will show what it is capable of.

Food and Wine Matches: Pair with lamb shank, roast shoulder of pork, pan fried duck breast and with any full flavoured cheese.