Black cherry, star anise,
Tobacco leaf, velvety tannins.
Vinification
Fruit was destemmed and crushed into static fermenters and
innoculated at low rates to promote a slow start fermentation. After
pressing, wines were racked to 300L French oak hogsheads (10%
new) for malolactic fermentation and maturation. Over 18 months
barrels were racked and returned a few times. The naturally settled
wines were then blended and bottled.
Vintage Notes
The 2023 growing season presented numerous challenges, as has been
the trend in Victoria over the last few years. A wet and cold spring
interrupted flowing. Thankfully a sunny December allowed the vines to
dry and develop healthy canopies. Overall the season was cooler than
average and the low yields led to wines with weight and concentration.
Food Matching
Juicy steak burger or roast lamb with all the trimmings.