COLOUR: Deep crimson.
NOSE: Lifted dark fruits of mulberry, blueberry, blackberry and satsuma plum combine with undertones of dark chocolate and mocha oak to create a wine of complexity and interest.
PALATE: Opulent richness and depth of fruit provide both intensity of flavour and density on the palate, with mocha oak supporting the fruit and imparting a creaminess in texture. Tannins are fine, powdery and layered, building through the mid-palate and coming together to support a long, lasting finish. A generous wine of power and intensity, yet with finesse, character and eminent drinkability.
93 points | James Suckling 2017
Gold Medal: 2017 Wine Luxe International Awards
Gold Medal: 2017 San Francisco International Wine Competition
Gold Medal: 2016 Royal Adelaide Wine Show (Class 31)
Silver Medal: 2016 National Wine Show of Australia (Class 19)
Silver Medal: 2016 Royal Queensland Wine Show (Class 39)
Silver Medal: 2016 San Francisco International Wine Competition
43% McLaren Vale - 37% Clare Valley - 20% Barossa Valley
Winter rainfall was above average, followed by a warm and very dry growing season. Thankfully, full soil moisture profiles resulted in lush, healthy canopies that saw the vines through to an early, condensed harvest. Excellent red wines showing depth of flavour and deep,vibrant colours.
Batches of fruit from each vineyard were fermented separately in small open-top fermenters for 7 to 10 days, allowing optimum extraction of colour, flavour and tannin. Pumping over and plunging were utilised to work the cap, and build structure and length. Some batches were pressed off skins to complete fermentation in barrel, building mid-palate texture, while others remained on skins until dryness, creating wines with great length, persistence of flavour and tannin finesse. After 20 months oak maturation, each batch was carefully assessed before blending, to create a truly synergistic wine that brings together the finest attributes of Shiraz from each viticultural region.
Matured in fine seasoned and new French and American oak barrels to incorporate further layers of complexity.
Argentinian barbecued T-bone with chimichurri sauce and crispy potatoes, or slow-braised saltbush lamb with plums, ginger and star anise.
A wine that will develop with age, softening and mellowing to reward fifteen years or more of careful cellaring.
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