Spring was quite wet and mild, however fruit set wasn’t affected by the weather and was perfect. Summer was mild from December onwards. Picking occurred in March after a long, dry ripening season.
Intense passionfruit and lemon aromas and flavours. The palate is mineral and long with a perfect acid balance.
Grapes were destemmed and pressed. Juice cold settled for 48 hours then racked from gross lees. The alcoholic fermentation occurred in stainless steel tank and barrel (5%) with a selected aromatic yeast. The wine was left on fine lees for 4 months before fining, stabilization, sterile filtration and bottling in September 2017.
Deep red with red hues. Spicy black pepper, blackberry aromas with floral notes. Sweet attack then concentrated dark berries flavours. Medium bodied Syrah with chewy tannins and a persistent acidity. The finish is long and savoury.
The fruit for this wine is sourced from a single vineyard in Gundagai, on the banks of the famous Murrimbidgee River. It is a unique, hungry site with rich quartz speckled through alluvial soil, and a strong continental climate. Considered one of the best vintages ever. Perfect ripening conditions, often...