Layered and intriguing on the nose with primary aromas of wild
blackberry, black currant and ripe raspberries. Nuances of toasted baking
spices, forest floor and a subtle floral note are laced throughout adding a
lovely complexity.
Palate
The palate is vibrant up front with a core of juicy fruits suggestive of wild
berries, red cherry and tamarillo. Cola and toasted spices add layers of
interest to the mid palate whilst a sinewy thread of fine-grained tannin
entwines the palate and ushers you towards a pleasantly lingering finish.
Vinification
Fruit was hand-picked and predominantly destemmed into small 4.2T
open top fermenters for a brief pre fermentation maceration before
ferment was allowed to begin utilising naturally occurring yeast. A small
number of ferments contained up to 30% whole bunches where stem
ripeness allowed.
Ferments were managed judiciously, with a maximum of two light
plunges daily at the peak of fermentation to avoid over extraction of
tannin. Individual parcels of fruit spent between 24 and 32 days on skins
prior to pressing to 225L oak barrels for maturation.
Cellaring Potential
10+ years.
Region Notes
A regional blend of fruit grown at our own Queensberry and Bendigo
Vineyards alongside fruit produced by our growers throughout the
Queensberry, Bendigo, Pisa and Bannockburn sub regions of Central
Otago.