Aroma
The bouquet is very lifted and hosts a number of aromas; cloves, pepper, black raspberries, asian spice, warm oil along with candied flowers and baking spice.
Maturation
Aged for 6 months in a combination of concrete and older puncheon and hogsheads.
Appearance
A nice red hue in the glass.
Palate
The palate starts out with a lean fruit profile first up, but this kicks into gear and starts to evolve and open. There is a lovely subtly here, which I happen to really enjoy and appreciate. The fruit is juicy, sweet and rolls deep into the late palate. The tannins are very fine, and that juice nature makes them caressing and very enjoyable.
Vinification
The seperate fruit batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily, where as the Grenache and Mourvdre, after a few days cold soak, were lightly plunged. Average time on-skins was 6 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.
Vintage Notes
After our second La Nia year in a row, the vineyards received an above-average winter rainfall, we then progressed into a very mild spring and an equally mild summer with only one day recorded over 40oC. Due to slightly later flowering, the vines were set up to mature at a slower than usual pace, which put the start of vintage back around 3 weeks on average, these mild ripening conditions allowed for slower than usual flavour development, which matched with lower yield across the board has resulted in another quality harvest.