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Result Bronze 0
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An elegant, perfumed expression of the Yarra Valley, this wine is well structured, full of juicy red fruit and violet characters, superbly balanced with smooth tannins.
Sticky
At release, the wine has a cherry red colour to the centre with a vibrant purple hue to the edges.
There is a delicate perfume of Kirsch and dried strawberry with underlying dried bouquet garni.
This is a light to medium-bodied wine with a supple yet generously flavoured palate.
The grapes were hand-picked and then quickly transferred to our partner Yarra Valley winery. The fruit was cold soaked for 48 hours prior to being transferred to open pot vessels for fermentation. 80% of the grapes were de-stemmed to leave whole berries whilst the remaining 20% were fermented as whole bunches. The wine was then gently pressed to seasoned French oak hogsheads (30% new) for malolactic fermentation and then matured for a further 9 months before being fined, filtered and bottled.
In the Yarra Valley, dry conditions prevailed in the lead up to the season with a very warm spring leading to an early but even bud burst across all varieties. Warm weather in December and early January further hastened ripening. The second half of January and February were benign with good warmth but no excessive heat. A much appreciated strong rain event in late January kept vines hydrated and healthy. The effect of this weather forced an acceleration of ripening but also a retention of fresh acidity due to the cool nights. The winemakers report generous characters in the wines from this vintage.
Yarra Valley
Will cellar under ideal conditions for 8 to 10 years.
Colour At release, the wine has a cherry red colour to the centre with a vibrant purple hue to the edges.
NoseThere is a delicate perfume of Kirsch and dried strawberry with underlying dried bouquet garni.
PalateThis is a light to medium-bodied wine with a supple yet generously flavoured palate.
The grapes were hand-picked and then quickly transferred to our partner Yarra Valley winery. The fruit was cold soaked for 48 hours prior to being transferred to open pot vessels for fermentation. 80% of the grapes were de-stemmed to leave whole berries whilst the remaining 20% were fermented as whole bunches. The wine was then gently pressed to seasoned French oak hogsheads (30% new) for malolactic fermentation and then matured for a further 9 months before being fined, filtered and bottled.
In the Yarra Valley, dry conditions prevailed in the lead up to the season with a very warm spring leading to an early but even bud burst across all varieties. Warm weather in December and early January further hastened ripening. The second half of January and February were benign with good warmth but no excessive heat. A much appreciated strong rain event in late January kept vines hydrated and healthy. The effect of this weather forced an acceleration of ripening but also a retention of fresh acidity due to the cool nights. The winemakers report generous characters in the wines from this vintage.
Yarra Valley
Will cellar under ideal conditions for 8 to 10 years.
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