"Vinified in two batches with different clones, one parcel given extended post-ferment maceration, then a two-stage blending process followed by 12 months of maturation in new and used French hogsheads. This is a high-quality wine, full of delicious black fruits on the long, supple palate, the oak balanced and integrated." James Halliday
Food Pairing: This wine is best served as an aperitif or would perfectly accompany a variety of slow-cooked beef, Blue cheese and shaved Truffle pasta.
Winemakers Notes: Fruit set throughout the region in 2017/18 was average to above average, with Canopies developing to be as large as V2016, with full capacity to ripen crop loads. January, February (equal to V2013 and V2015) and April were the warmest recorded in the last eight seasons. Fortunately, a cooler-than-average March enabled ideal night temperatures for optimum colour and flavour development.
The grapes were picked at 14.5 Baume with a combination of 1137 and 1654 clones. After destemming, the separate ferments were inoculated in open fermenters for 12 days. After fermentation, 75% was sealed in an inert tank for an extended maceration on skins for 3 weeks. The wine was then pressed into a combination of new and old fine-grain French oak, where it was then aged for 12 months and bottled without any fining or filtration.
Closure: Stelvin Drinking Window: 2019 -2050
Awards & Accolades:
- 95 points James Halliday Wine Companion
- Bronze Medal Adelaide Hills Wine Show
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