Full depth in colour with a plum red hue. The bouquet leads with violet and lilac floral notes to the tangy counterpoint of sea-spray and pepper. The palate is rich and powerful; red fruits and dark chocolate on a robust tannin framework. The finish is long, complex and well worth contemplating. A char-grilled rib-eye on the bone is an excellent food accompaniment.
2013 was an excellent vintage; it was preceded by good winter rains and mild conditions during flowering, giving a good even set of berries. The warm conditions continued through harvest allowing the winemakers to pick ripe grapes at the ideal colour, flavour and tannin accumulation; it is a vintage to collect. The Menzies is made by small batch winemaking, maintaining the integrity of each eight-tonne vineyard parcel through vinification and initial barrel maturation. The grapes were crushed to small static fermenters where the liberation of colour and tannin is controlled either by plunging the skins, irrigating the fermenting wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels are given extended skin contact before pressing.
Winemaker: Peter Gambetta
Harvested: 13th – 25th March 2013
Treatment: Matured for 18 months in 34% new French hogsheads & barriques, 2% new Hungarian hogsheads, balance in 1 year and older American, French & Hungarian hogsheads & barriques.
Total Acid: 6.4 g/l
Cellaring: Enjoy now or will cellar well for between twelve to fifteen years.