Colour: Deep burgundy with a distinctive purple hue.
Nose: Fresh and zippy showing blended complexity. Blue fruits with a hint of lavender and Turkish delight around a core of spicy aromatics.
Palate: Up front blue fruits, verging to dark cherry combine well with a solid mid palate highlighting light oak tannin and flavour. Distinct crisp, mouth-watering acidity keeps the freshness and appeal of this juicy, medium bodied style.
Potential: This vintage has produced fruity well structured wines that have medium to long 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
Detailed Tasting Notes