- Fruit was handpicked and delivered to the winery on March 2 and March 13, batches kept separate, gently de-stemmed and crushed, a cold soak taking place for 5 days on the second picking. Open fermentation followed for 12 days, gentle pressing, we then dug out the skins and combined oarcels in tank, then finally transferred to 3-4 year old French hogsheads for 5 months. Screen filtration was used and no fining, a vegan friendly wine. Bottling completing the process on September 14 and sealed under Stelvin screw cap.
Region: McLaren Vale, SA
95 Points - James Halliday
"Full of flavour, texture and life. This is about as full-bodied as tempranillo gets and, even better, it comes dressed in velvet. Plum, black cherry and cola flavours sweep through the palate in convincing fashion. Fine-grained tannin stitches the finish into a neat package. It's good."