Colour: Deep red magenta with a brick red, purple hue.
Nose: Cedar and nutty oak note with a hint of ethereal vanilla with blue fruits that is reminiscent of mulberry. A touch of liquorice, cedar and crisp acidity and alcohol lift adds complexity.
Palate: Ripe and fleshy up front black fruits combine well with a solid mid palate highlighting oak tannin and flavour. Crisp acidity keeps the freshness and appeal of this full bodied style.
Potential: This vintage has produced fruity wines that have medium term cellaring potential.
Foods: Steak, lamb roasts and hearty stews.
Technical: Bottled under screw cap, Alcohol 14.5%, pH 3.8, TA 6.48
Vintage: 2017 was a cool, long ripening, yet high quality regional vintage
Winemaking Nick Haselgrove
Bronze Award, Hong Kong International Wine & Spirit Competition, 2014
Bronze Medal, International Wine Challenge, 2015
4 Stars, Winestate Magazine , 2015
James Halliday’s 2016 Australian Wine Companion – Campbell Mattinson : 91 pts