Harvested during the cool of the night, grape temperatures were kept to a minimum to retain maximum freshness and fruit integrity. The fruit was transported immediately to our winery in Pokolbin where it was cold soaked for 5 days and then fermented in 7 tonne tanks for 10 days with gentle pump overs 3 times a day. The wine pressed off skins and put to French oak to undergo maturation for 12 months before being blended, filtered and bottled.
The 2014 Vintage in Coonawarra began with a wet Winter and Spring with higher than average rainfall. These conditions then made way for a hot and dry January and February where the water stores became very useful. Cooler nights and moderate days began in late February providing ideal ripening conditions. The reds are showing excellent colour, good varietal distinction and ripeness, with flavours of attractive mint and mulberry.
10+ years in optimal conditions.
Dark crimson with purple hues.
Lifted blackcurrant and mulberry aromas with hints of cedary oak.
The palate is long and concentrated with ripe blackberry and plum fruit flavours, with soft and spicy vanillin oak and fine, silky tannins.
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