Vibrancy and freshness, wild raspberries and a little sour cherry. Turkish delight and slightly green raspberry on the palate which makes this a fresh and savoury drop. It keeps opening up over the next few hours into delicate yet powerful wine. The palate is lean with crunchy acid and soft but focused tannins, enjoys some air in the decanter and will live for some time yet.
Grenache (93%) and Cinsault (7%)
Grenache (93%) and Cinsault (7%) from the Northern Barossa, the ferment took about 10 days to finish. 30% whole bunch fermented in open stainless-steel tanks with no punch downs, treated like a carbonic fermentation and a part fermented in wooden vats with some light punch downs, pressed to a mixture of barrique (225L) and hogsheads (300L) of old French oak for 11 months; after the elevage in oak it was racked clean from lees and then bottled. A small amount of sulfur just before bottling. The block of Grenache is grown in Ebenezer in the Northern Barossa on sandy soils over deep clay with a equal part from Vine Vale.
Style: Medium bodied, dry red wine.
Vineyard: Barossa Valley, SA.
Best with: Duck pate and cornichons, crusty bread
Drink: Now or keep to 7 years.
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