Bright crimson with a ruby hue. The nose sees a complex
& aromatic fruit profile with notes of strawberries, red
cherries, rhubarb & earthy beetroot supported by balanced,
complex notes of freshly ground coffee, indicative of quality
French oak & spicy whole-bunch elements. The palate is
bright, lifted & juicy with a tannin structure that is long,
fine & delicate with a velvety plushness giving breadth
and weight, offering immediate appeal as well as great
cellaring potential.
Grown on “A” and “G” blocks, both planted to the MV6 clone and canepruned.The soils are a yellow-grey loam over Silurian (400+ million year old) mudstones. “A” block has a tendency to provide bright red fruits and delicate, lacey tannins, while “G” block tends to show a darker fruit profile and plusher, more velvety tannins. The blocks were picked over 4 different passes & vinified in several different sized fermenters, of which 38% were whole-bunch ferments. Each batch was matured separately in French oak barrels for 9 months, on lees, to build texture with approximately 18% of the barrels being new. The wines were then racked off their lees, blended and matured in tank for a further 3 months for
all the components to fully integrate before bottling.
Picking dates: 1st of March – 2nd of March 2019
Alc/Vol: 13.5%
PH: 3.41.
TA: 5.7g/L.
RS: <1 g/L.
& aromatic fruit profile with notes of strawberries, red
cherries, rhubarb & earthy beetroot supported by balanced,
complex notes of freshly ground coffee, indicative of quality
French oak & spicy whole-bunch elements. The palate is
bright, lifted & juicy with a tannin structure that is long,
fine & delicate with a velvety plushness giving breadth
and weight, offering immediate appeal as well as great
cellaring potential.
Grown on “A” and “G” blocks, both planted to the MV6 clone and canepruned.The soils are a yellow-grey loam over Silurian (400+ million year old) mudstones. “A” block has a tendency to provide bright red fruits and delicate, lacey tannins, while “G” block tends to show a darker fruit profile and plusher, more velvety tannins. The blocks were picked over 4 different passes & vinified in several different sized fermenters, of which 38% were whole-bunch ferments. Each batch was matured separately in French oak barrels for 9 months, on lees, to build texture with approximately 18% of the barrels being new. The wines were then racked off their lees, blended and matured in tank for a further 3 months for
all the components to fully integrate before bottling.
Picking dates: 1st of March – 2nd of March 2019
Alc/Vol: 13.5%
PH: 3.41.
TA: 5.7g/L.
RS: <1 g/L.