Brick red, purple hues.
A lifted, perfumed nose with hints of charred, spicy oak alongside blue and red berry fruits.
The palate exhibits bright, fresh blueberry and ripe plum characters, complemented by layers of sweet vanillin oak and spice. The fine, persistent tannin structure promotes medium-bodied intensity and a gentle, smooth finish.
Cellar for 3–8 years.
Abundant winter rainfall filled dams and promoted vine canopy growth. A cool spring resulted in slower maturity but promoted rich fruit flavours in both whites and reds. Occasional rainfall during the harvest period provided some challenges. However, a dedicated viticultural team helped procure clean fruit despite disease pressure. Reds benefited greatly from a warm and dry autumn.
The fruit was handpicked, then destemmed in the winery to small fermenters for a three-day cold soak. Gentle maceration techniques during fermentation were used to promote ripe berry flavours and minimal extraction of grape seed tannins. Pressed off skins post-fermentation into new and seasoned French oak hogsheads for nine months maturation. Bottled early promoting freshness of aromatics.
- Alcohol: 14.0%
Ray Jordan Wine Guide 2023
A plush medium-bodied merlot. Red berry and fruit cake aromas with a little prune juice addition. The palate is soft, supported with fine chalky tannins and understated vanillin oak. Rounded and fruit driven, ideal for current drinking. The extra year has brought a slightly minerally supporting thread into play.