Colour: Deep plum with a scarlet edge.
Bouquet: Defined by fragrant red and black cabernet fruits with rich plums, surrounded by leaf and polished leather.
Palate Bright: red and black fruits are framed by fine sandy tannins and fresh cedar. The wine displays a lovely brightness and generosity of fruit that is the hallmark of McLaren Vale, with the supporting tannin structure to reward medium-term ageing.
Fruit was gently crushed and destemmed prior to commencing fermentation where fermentation temperatures were kept at 20-22ºC, rising to 25-28 degrees at peak of ferment. Generally, ferments were pumped over two to four times daily to assist in sufficient flavour and colour extraction, as well as to monitor and control fermentation temperature. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap (skins and seeds) moist. At approximately 1-2°Baume, the juice from the fermenter was drained, and the remaining skins were pressed via tank or basket press. Wines completed Malolactic fermentation in tank or barrel as individual vineyard parcels and matured in oak before blending.
Region: McLaren Vale
Grape Variety: Cabernet Sauvignon 52%, Shiraz 37%, Merlot 11%
Drink: From release and up to 15 years from vintage.
Food Match: Chargrilled wagu beef fillet with beetroot, leek, green beens and kipfler potatoes.
Technical Details: pH 3.55 T.A. 6.3g/L ALC 14.5%
Winemakers: Paul Smith, Tom Ravech and Kelly Wellington