fruit comes from vines with an average age of more than 25 years, grown on sandy
loam soils in cool-climate Langhorne Creek. The grapes were crushed into 8-tonne
open fermenters, left on skins to cold macerate for three days prior to
fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate
yeast). This helped to extract the skin tannin while maintaining aromatics.
The wine underwent its malolactic conversion in oak, and was then racked
and returned to French and American oak for a 12-month maturation.
imperial purple cloak gives ample warning of the power in the glass. The sweet
fragrance of dark forest berries immediately floods the senses, offset by a
diverse spice rack of secondary aromas. Clean bright fruit dominates the palate
complemented by dusty tannins, with surprising depth and length of finish. -