Slow one to open up so worth a decant, morello sour cherries and a little Turkish delight on the nose with a touch of green herbal notes which makes this wine a lively savoury drop. It keeps opening up slowly in the glass with the fruit becoming more like confit raspberries. The palate is lean with a very direct tannin profile that builds with more time in the glass, and a sour cherry note follows through on the palate also.
Grenache (95%) and Cinsault (5%)
Grenache (95%) and Cinsault (5%) from the Northern Barossa, the ferment took about 12 days to finish and was 40% 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 heading down boards to submerse the cap, pressed to a mixture of barrique (225L) oak and 1000L wooden vat for 15 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 with a small amount from Light Pass which is more on clay loams.
Style: Medium bodied, dry red wine.
Vineyard: Barossa Valley, SA.
Best with: Aged cheddar and crusty bread.
Drink: Now or to keep for 7 to 10 years, would be a good one to watch over a little bit of time.
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