Our best Red blend yet, deep and savoury on the nose with a richer fruit spectrum. Juicy and fun, darker satsuma plums are followed by a forest berry mix, and just a hint of forest undergrowth to intrigue. On the palate all the world of these characters come through balanced and easy, without being too bold or rich.
Grenache (37%), Carignan (29%), Syrah (19%), Mourvedre (9%), Lagrein (6%)
All the components were fermented separately with around 10 to 14 day ferments with about 40% whole bunch through carbonic maceration. Fermented in 1000L wooden vats with heading down boards using native yeast, pressed to a mixture of 1000L vats, old large format foudre and 300L used French oak barrels for about 15 months of elevage, left to settle in tank for a week and then bottled. A small amount of sulfur just before bottling. The young 8 year old Carignan out of Ebenezer in Northern Barossa, the 26 year old Syrah from around Williamstown which I manage organically. Grenache from 46 and 85 year old vines in Ebenezer and Vine vale, the young vine Lagrein out of the same block as the Carignan, Ebenezer. Mourvedre from 25 yr old block near the Grenache.
Style: Medium bodied, dry red wine.
Vineyard: Barossa Valley, SA.
Best with: Game and wild mushrooms.
Drink: now or for the next 5-7 years.
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