A very deep dark purple colour.
Delightful fragrant potpourri driven floral aromatics complement the deep dark cherry fruit intensity of this single vineyard wine.
The palate is perfectly balanced with concentrated primary fruits, and the use of sweetly spiced French oak adds integrated mature tannin and further layering of flavours. Persistent lingering flavours ensure that this wine will be long remembered.
Optimum drinking within five to fifteen years of vintage.
The 2013 vintage was a warmer year with a bigger riper style of wine than you would normally see from Dalwhinnie. The wines have texture, fruit complexity and glycerol to make them absolute stand out wines.
The grapes for this wine were picked at optimum ripeness. They were then crushed and de-stemmed with a large percentage of whole berries, and put in to a 5 tonne open fermenter. A cold soak took place for 3 days before the alcoholic fermentation started. Temperature was controlled at around 26 degrees C. After and 8 day ferment was complete a further 3 weeks skin contact was carried out to enhance maximum colour and flavour compounds. Wine was then pressed out in a large airbag press and pumped straight to barriques for malolactic fermentation and 18 months oak maturation. The wine is filtered and bottled in November the following year.
Pyrenees Region, Western Victoria, Australia
“Hand-picked and sorted, open-fermented with 35% whole bunches, 3 weeks on skins, matured for 18 months in French barriques (40% new). Exceptional colour; this wastes no time in establishing its class; it's unequivocally full-bodied, but is so well structured and balanced it also has a measure of elegance, and a flavour range with some cabernet-like nuances ex black olives and a bedrock of ripe tannins." 96 Points