Purple red colour very good depth. Aromas of liquorice, plum & raspberry. Mouth filling palate with textural tannins, loads of dark chocolate & rasp-berry flavour.
Machine picked and crushed to concrete open fermenter. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 28C before cooling to 24C for the balance. After 10 days on skins the wine was basket pressed to a combination of new and older 500 lt French oak barrels. The wine was matured on lees in oak for 10 months before racking and returning to oak for a further 7 months before bottle. No finings used.
Purple red colour very good depth. Aromas of liquorice, plum & raspberry. Mouth filling palate with textural tannins, loads of dark chocolate & raspberry flavour.
Drink now or cellar carefully and enjoy over the next 10+ years.
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