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This wine displays a lifted perfume of violets whilst flavours of juicy blackcurrant & plums delight against a backdrop of fine grained tannins and savoury French oak. In assembling this blend, our winemakers have crafted a finished wine in which the contribution of each assembled part made greater the whole, yet which presents a degree of refinement and seamlessness in a blended varietal wine that is so often elusive.
The final blend represents Cabernet Sauvignon (55%), Merlot (32%), Malbec (8%), Cabernet Franc (5%)
Sticky
At release the wine is a deep red colour with a purple hue to the edge.
There are rich blackcurrant, liquorice, spice and hints of dark chocolate and subtle mint. The oak maturation provides dusty cigar box and rich leather overtones.
This is a full bodied wine with complex layers of flavour. At its core is rich blackcurrant, and dark cherry, beautifully melding with dark chocolate, hints of mint and savoury oak with supple underlying tannins. Overall a very complete, complex and most enjoyable wine.
The fruit for this wine was sourced from both the Taylor family estate in the Clare Valley and a small parcel from a grower partner in Coonawarra. To protect their flavours and aromas, the grapes were harvested in the cool of the early morning and were quickly transferred to our winery cellars. After de-stemming, the fruit was cold soaked at 6 C for a period of 5 days to ensure optimum colour whilst retaining fruit expression. After this, the fruit was transferred to small static stainless steel tanks and a cultured yeast was added to begin primary fermentation. The fruit fermented at a warm, even temperature with the must turned over twice daily using our gentle gas mixing system to aid gentle colour and tannin extraction. Post fermentation, the wine was pressed and transferred to tight grained French oak barrels (20% new and the remaining in 2 to 5 year old) to complete malolactic fermentation. After maturing in oak for a period of 18 months, the wine was blended, filtered and bottled.
Clare Valley
Will reward careful cellaring under ideal conditions to 2025, possibly beyond.
Colour At release the wine is a deep red colour with a purple hue to the edge.
NoseThere are rich blackcurrant, liquorice, spice and hints of dark chocolate and subtle mint. The oak maturation provides dusty cigar box and rich leather overtones.
PalateThis is a full bodied wine with complex layers of flavour. At its core is rich blackcurrant, and dark cherry, beautifully melding with dark chocolate, hints of mint and savoury oak with supple underlying tannins. Overall a very complete, complex and most enjoyable wine.
Winemaker NotesThe fruit for this wine was sourced from both the Taylor family estate in the Clare Valley and a small parcel from a grower partner in Coonawarra. To protect their flavours and aromas, the grapes were harvested in the cool of the early morning and were quickly transferred to our winery cellars. After de-stemming, the fruit was cold soaked at 6 C for a period of 5 days to ensure optimum colour whilst retaining fruit expression. After this, the fruit was transferred to small static stainless steel tanks and a cultured yeast was added to begin primary fermentation. The fruit fermented at a warm, even temperature with the must turned over twice daily using our gentle gas mixing system to aid gentle colour and tannin extraction. Post fermentation, the wine was pressed and transferred to tight grained French oak barrels (20% new and the remaining in 2 to 5 year old) to complete malolactic fermentation. After maturing in oak for a period of 18 months, the wine was blended, filtered and bottled.
Clare Valley
Will reward careful cellaring under ideal conditions to 2025, possibly beyond.
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